Chicken with Roasted Tomato and Red Onions
User Reviews
5
Chicken with Roasted Tomato and Red Onions
Description
This recipe features boneless, skinless chicken breast cut thin and cooked briefly on a hot skillet to develop a light crust while preserving juiciness. Meanwhile, cherry tomatoes, red onion slices, garlic, herbs de Provence, and red pepper flakes roast in the oven simmering their natural sugars and softening into a sweet and fragrant topping.
The roasted vegetables are placed on top of the cooked chicken breasts to serve, lending an easy balance of meaty and fresh components with a subtle hint of heat. Fresh chopped basil added at the end brings a fresh herbal finish. Cooking the chicken cutlets thin ensures even cooking and tenderness in a short time.
This dish works well as a straightforward, single-protein plate that can be served alongside simple sides like steamed vegetables or grains. Its balance of roasted sweetness and herbaceous notes suits casual weeknight dinners or light lunches.
Ingredients
- 1 cup cherry tomato halved
- ½ red onion cut into ¼-inch slices, medium
- 2 garlic peeled and smashed with side of knife, large cloves
- 1 teaspoon olive oil
- ½ teaspoon herbes de provence
- 1/8 teaspoon red pepper flakes
- kosher salt
- black pepper to taste, freshly ground
- olive oil spray form
- 1 chicken breast boneless, skinless, 1/2 pound total
- 1 tablespoon basil fresh, chopped
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1cutlet with veggies | |
| Calories | 179kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 5.5g | 8% |
| Cholesterol | 87mg | 29% |
| Sodium | 417mg | 17% |
| Fiber | 1.5g | 6% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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