Happy Valentine’s Day

by Anne Bennett on February 14, 2017

How about asking for flowers instead of chocolate for Valentine’s Day? They’ll make you feel special and, better yet, they won’t go to “waist”.

 If you are lucky enough unfortunate enough to get chocolate for Valentine’s Day, here’s a simple remedy: serve lean chicken cutlets topped with a combination of roasted cherry tomatoes, red onions and garlic.

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.


Thanks, skinnytaste.com, for this super easy, super healthy, super delicious recipe!

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
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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{ 1 comment… read it below or add one }

Mike September 25, 2016 at 10:59 am

Hi Anne– do you ever marinate the breast, or brine them? I’m tired of paying money for something that tastes great on Sunday and on Monday ot Tuesday is good only as a door stop. I’ve used about equal parts of lemon juice & olive oil, maybe with Italian seasoning or Herbs de Florence(?). I’ also have started using thighs more since they maintain their moisture better.
Trying to get with the program and quit screwing around. I am getting a knee replacement in a month and need to have some easy stuff to make, and also won’t add pounds while I’m recovering.

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