Chicken with Roasted Tomato and Red Onions

Chicken with Roasted Tomato and Red Onions – quick, light, and easy weeknight chicken dish.

Roasted tomatoes, red onions, garlic and herbs adds tons of flavor to plain old chicken. Adding a pinch of red pepper flakes adds just a touch of heat, while the basil adds freshness to this easy, weeknight chicken dish.

These roasted veggies are so good, and so pretty, it would also be great over fish such as flounder or sole.

Chicken with Roasted Tomato and Red Onions – quick, light, and easy weeknight chicken dish.

Chicken with Roasted Tomato and Red Onions

Servings: 2 • Size: 1 cutlet with veggies • Points +: 4 • Smart Points: 3
Calories: 179 • Fat: 5.5 g • Carb: 7 g • Fiber: 1.5 g • Protein: 25 g 
Sugar: 3 g • Sodium: 417 mg • Cholesterol: 87 mg 

21 Day Fix container breakdown per serving: 1 red, 1 green, 1/2 tsp oils – conversion by Coach Brooke

Ingredients:
  • 1 cup halved cherry tomatoes
  • ½ medium red onion, cut into ¼-inch slices 
  • 2 large garlic cloves, peeled and smashed with side of knife
  • 1 teaspoon olive oil 
  • ½ teaspoon herbs de Provence
  • 1/8 teaspoon red pepper flakes
  • kosher salt
  • freshly ground black pepper, to taste
  • olive oil spray
  • 1 (1/2 pound total) boneless, skinless chicken breasts
  • 1 tablespoon fresh chopped basil   

Directions: 
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.