Chicken with Roasted Tomato and Red Onions

Name: Chicken with Roasted Tomato and Red Onions
Total time: 20 min
Yield: 2 servings
Cuisine: Indonesian
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

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.

⏱️ 20 min 🔪 Prep: 5 min 🔥 Cook: 15 min 📊 Easy 👁️ 5 views

👨‍🍳 Start Cooking

Chicken with Roasted Tomato and Red Onions

Foto: Skinnytaste

Ingredients

2 servings

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

Steps

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.