Description

Chicken with roasted tomato, red onion, garlic and herbs adds tons of flavor to this simple dish. A pinch of red pepper for a touch of heat

Yield: 2servings | Serving Size: 1cutlet with veggies

Ingredients

1cuphalved cherry tomatoes

½medium red onion, cut into ¼-inch slices

2large garlic cloves, peeled and smashed with side of knife

1teaspoonolive oil

½teaspoonherbs de Provence

1/8teaspoonred pepper flakes

kosher salt

freshly ground black pepper, to taste

olive oil spray

11/2 pound total boneless, skinless chicken breasts

1tablespoonfresh chopped basil

Instructions

• Preheat oven to 400 degrees F.

In a medium bowl, combine tomatoes, onions, garlic, olive oil, herbs de Provence, red pepper flakes, 1/4 teaspoon salt and black pepper.

Toss to evenly coat and transfer to a sheet pan lightly sprayed with olive oil.

• Roast for 12 to 15 minutes.

Meanwhile, cut the chicken breast in half lengthwise into 2 thin cutlets.

Season both sides with 1/4 teaspoon salt and pepper.

Spray a large non-stick grill pan or skillet with olive oil over medium-high heat.

• When hot add chicken and cook about 1 1/2 to 2 minutes per side.

• To serve: Top chicken with roasted veggies and garnish with remaining basil.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 1cutlet with veggies, Calories: 179kcal, Carbohydrates: 7g, Protein: 25g, Fat: 5.5g, Cholesterol: 87mg, Sodium: 417mg, Fiber: 1.5g, Sugar: 3g