Chicken with Roasted Tomato and Red Onions

Ingredients

• Cherry tomatoes

  red, raw

  1 cup cherry tomatoes or 149g

• Red onion

  ½ small raw or 35g

• Garlic

  raw

  2 cloves, minced or 6g

• Olive oil

  2 tbsp or 27g

• Rosemary

  dried

  ⅛ tsp or 0.1g

• Oregano

  dried

  ⅛ tsp, leaves or 0.1g

• Marjoram

  dried

  ⅛ tsp or 0.07g

• Thyme

  dried

  ⅛ tsp, leaves or 0.1g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Chicken breast

  raw, skinless

  ½ lb or 227g

• Basil

  1 tbsp, chopped or 3g

Directions

1. Preheat the oven to 400°F and line a sheet pan with foil or parchment for easy cleanup.
2. Dice the red onion and mince the garlic.
3. In a bowl, combine the cherry tomatoes, diced onion, minced garlic, half of the olive oil, rosemary, oregano, marjoram, thyme, red pepper flakes, and a pinch of salt and black pepper; toss to coat.
4. Spread the mixture on the prepared sheet pan and roast until tomatoes burst and onions are tender, 12–15 minutes.
5. Meanwhile, slice the chicken breast in half lengthwise to make two thin cutlets; season both sides with salt and black pepper.
6. Heat a large nonstick grill pan or skillet over medium-high. Add the remaining olive oil, then cook the chicken until lightly browned and the internal temperature reaches 165°F, about 1½–2 minutes per side.
7. Top the chicken with the roasted tomatoes and onions, sprinkle with chopped basil, and serve immediately.