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Balsamic Chicken with Roasted Tomatoes
adapted from Cooking Light: Fresh Food Fast [1]
Dinner | Servings: 4
Prep time: 20 min | Cook time: 8 min | Total time: 28 min
Ingredients
- 1 pint grape tomatoes
- 1 tbsp. honey
- 1 1/2 tsp. olive oil
- 1/2 tsp. salt, divided
- 4 skinless, boneless chicken breast halves or cutlets
- 1/2 tsp. black pepper
- 4 tbsp. balsamic vinaigrette (or if you want to be super low fat use balsamic vinaigrette salad spritzer instead)
Process
- Preheat oven to 450 degrees (F).
- Combine tomatoes, honey and olive oil in a small bowl; pour on a foil-lined cookie sheet/jelly roll pan. Bake for 12 minutes or until tomato skins burst and begin to wrinkle, stirring once halfway through. Transfer back to bowl, making sure to get all the juices and stir in 1/4 tsp. salt.
- Pound out chicken to 1/4″ thickness (or just use cutlets instead since they are already thin), sprinkle evenly with 1/4 tsp. salt and all the pepper.
- Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray or a few teaspoons of olive oil. Add chicken, pour a tablespoon of vinaigrette over each piece (if using the spritzer, omit this and wait to spritz your chicken until AFTER it’s cooked) and cook 3-4 minutes per side. If your chicken is too thick (I had a hard time pounding the breasts down, which is why I’m going to use cutlets from now on) and it’s still not cooked after the outside has been seared, you can transfer to your oven for about 5-10 minutes or until it’s cooked through.
- Place chicken on a plate and spoon tomatoes evenly over each piece, making sure to spoon some of the juice over each piece as well.
Garlic-Roasted Potatoes
adapted from Cooking Light: Fresh Food Fast [1]
Side Dish | Servings: 4
Prep time: 10 min | Cook time: 20 min | Total time: 30 min
Ingredients
- 1 lb. small red potatoes (about 8)
- 1 tsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
Process
- Preheat oven to 450 degrees (F).
- Scrub potatoes and cut into wedges. Place them in a large bowl, drizzle with oil and toss. Sprinkle with salt, garlic powder and pepper and toss again until they are evenly coated.
- Arrange in a single layer on large rimmed baking sheet coated with cooking spray. Bake for 20 minutes or until browned.
Balsamic Chicken with Roasted Tomatoes and Garlic-Roasted Potatoes
