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Chicken with Roasted Tomato and Red Onion

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Chicken with roasted tomato, red onion, garlic and herbs adds tons of flavor to this simple dish. Adding a pinch of red pepper flakes adds just a touch of heat, while the basil adds freshness to this easy, weeknight chicken dish.

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

Chicken with Tomato and Onion

This summer chicken dish is perfect when you want to whip up something quick, easy and light! A naturally gluten free, dairy free and low carb dish, great for a keto diet. More of my favorite easy chicken recipes are Caprese Chicken Skillet, Grilled Chicken with Spinach and Melted Mozzarella. Also this Zesty Lime Grilled Chicken with Pineapple Salsa.

These roasted veggies are so good so good together and so pretty. This would also be great over fish such as flounder or sole. This is such a light, guiltless meal I would eat for lunch. Since the points are so low, you can easily make this a heartier meal, especially if making this for dinner.  I would serve this with a side of rice, roasted potatoes or squash or even over a bed of salad with maybe a drizzle of balsamic.

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

garlic, red inions and tomatoes on a sheet pan.

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Chicken with Roasted Tomato and Red Onions

5 from 9 votes
1
Cals:179
Protein:25
Carbs:7
Fat:5.5
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.
Course: Dinner, Lunch
Cuisine: American
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Yield: 2 servings
Serving Size: 1 cutlet with veggies

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

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:

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Nutrition

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

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60 comments on “Chicken with Roasted Tomato and Red Onion”

  1. Avatar photo
    Emily Fischer

    This was so very good and easy to make. I grilled the chicken and served it with a side of pesto pasta. Such good flavor and delicious! 

  2. I just started WW and this recipe was perfect.  It was extremely easy and quick.  Had great flavor.  I grilled the chicken on the BBQ while the veggies were in the oven.   Chicken was tender.   I served it over a serving of brown rice.   Perfect for a WW menu.  I would absolutely make this again, whether on WW or not.