Chicken with Roasted Tomatoes & Red Onions

by Anne Bennett on September 20, 2016


Thanks,, for this super easy, super healthy, super delicious recipe!

Let’s cut to the chase: boneless, skinless chicken breasts need all the help they can get. You can sauté, roast or grill them, but you usually end up with a dry, boring bird. Good for a diet, bad for taste.

Here’s a simple foolproof solution: top those lean breasts with a combination of roasted cherry tomatoes, red onions and garlic. Gina at Skinny Taste keeps the WW Points value low by slicing one chicken breast into two thin cutlets, which cook in less than five minutes. For a larger, more satisfying protein portion,  use two regular 4-to-6 ounce breasts but be sure to cook them longer.

Don’t have the seasoning blend Herbes de Provence (which you can get at Penzey’s Spices and most supermarkets)? Substitute Italian seasoning or the dried herb of your choice.


Tomatoes & red onion roast together in one pan.

1 cup cherry tomatoes, halved
1/2 medium red onion, thinly sliced
2 garlic cloves, peeled and smashed with a knife
1 tsp. olive oil
1 tsp. dried Herbes de Provence
1/8 tsp. crushed red pepper flakes
kosher salt
freshly ground black pepper
olive oil spray
1 (1/2 lb. total) boneless, skinless chicken breast
1 Tbsp. fresh basil, chopped

Preheat oven to 400 degrees F.

In a medium bowl, combine tomatoes, onions, garlic, olive oil, Herbes de Provence, red pepper flakes, 1/4 tsp. salt and pepper.
Toss to coat evenly and transfer to a sheet pan lightly sprayed with olive oil (I also used parchment paper). Roast for 12 to 15 minutes.

Cut chicken breast in half horizontally into two thin cutlets. You can also purchase thinly sliced chicken cutlets at many supermarkets. Season with salt and pepper. Either spray a grill pan or skillet with olive oil spray over medium-high heat. When hot, add chicken and cook about 1 1/2 to 2 minutes per side, or until lightly browned. To serve, top chicken with roasted vegetables and garnish with fresh basil.

Serves 2
WW SmartPoints per serving: 3

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