Chicken with Roasted Tomato and Red Onions

Servings: 2 • Size: 1 cutlet with veggies • 1 point as of 1/25/2020
  1 cup halved cherry tomatoes
    ½ medium red onion, cut into ¼-inch slices
    2 large garlic cloves, peeled and smashed with side of knife
    1 teaspoon olive oil
    ½ teaspoon herbs de Provence
    1/8 teaspoon red pepper flakes
    kosher salt
    freshly ground black pepper, to taste
    olive oil spray
    1 (1/2 pound total) boneless, skinless chicken breasts
    1 tablespoon fresh chopped basil  
Preheat oven to 400 degrees F.
In a medium bowl, combine tomatoes, onions, garlic, olive oil, herbs de Provence, 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.
Meanwhile, cut the chicken breast in half lengthwise into 2 thin cutlets. Season both sides with 1/4 teaspoon salt and pepper. 
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. To serve: Top chicken with roasted veggies and garnish with remaining basil.

In my opinion: SO GOOD! One of my favorites.