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.
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.
Hi, I’m Gina Homolka, author, photographer and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). Let me help you navigate your way around the kitchen and teach you how to prepare delicious, light, fresh meals your whole family will love!