Not only is this a delicious way to serve usually boring boneless, skinless chicken breasts, the cheery red tomatoes lend a colorful Valentine air to your dinner. Gina at Skinny Taste keeps the WW Points low by slicing one chicken breast into two thin cutlets, which cook in less than five minutes. For a more satisfying protein portion, use two 4-to-6 ounce breasts but be sure to cook them a few minutes 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.
And have a lovely Valentine’s Day!
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
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.
WW SmartPoints per serving: 3