Chicken with Roasted Tomato and Red Onions

Ingredients

• Cherry tomatoes

  Red, ripe, raw, year round average

  ¼ cup cherry tomatoes or 37g

• Red Onion

  Freshdirect

  ⅛ small raw or 9g

• Garlic

  Raw

  ¾ cloves, minced or 2g

• Olive oil

  Salad or cooking

  ¼ tsp or 1g

• Rosemary

  Spices, dried

  ¹⁄₁₆ tsp or 0.04g

• Oregano

  Spices, dried

  ¹⁄₁₆ tsp, leaves or 0.03g

• Marjoram

  Spices, dried

  ¹⁄₁₆ tsp or 0.02g

• Thyme

  Spices, dried

  ¹⁄₁₆ tsp, leaves or 0.03g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.01g

• Salt

  Table

  ¼ dash or 0.1g

• Pepper

  Spices, black

  ¼ dash or 0.03g

• Olive oil

  Salad or cooking

  ¼ tbsp or 3g

• Chicken breast

  Broilers or fryers, meat only, raw

  ⅛ lb or 57g

• Basil

  Fresh

  ¼ tbsp, chopped or 0.7g

Directions

1. Preheat oven to 400°F.
2. Dice red onion and mince garlic.
3. In a medium bowl, combine tomatoes, red onions, garlic, olive oil, herbs, 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.
4. Cut the chicken breast in half lengthwise into 2 thin cutlets. Season both sides with 1/4 teaspoon salt and pepper.
5. 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.
6. To serve: Top chicken with roasted veggies and garnish with remaining basil. Enjoy!

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