Chicken with Roasted Tomato and Red Onion
A colorful and healthy dinner option that cooks up quickly is just the dish for a busy schedule.
medium red onion
cut into 1/4 inch slices (I used a mild white onion)
peeled and smashed
red pepper flakes
Preheat oven to 400 degrees.
In a bowl combine the tomatoes, onions, garlic, olive oil, herbs, pepper, salt and pepper. Toss to evenly coat and transfer to sheet pan lightly sprayed with olive oil. Roast for 12-15 minutes.
Cut chicken breasts into thin cutlets. Season with salt and pepper.
Spray a large skillet with olive oil. When hot add chicken and cook 2-3 minutes per side until cooked . Top with roasted vegetables and add chopped basil for garnish.
Perfect served with crusty bread and a green salad. Enjoy!