Ingredients
1cupcherry tomatoes,halved
½medium red onion,cut into ¼-inch slices
2cloveslarge garlic,peeled and smashed with side of knife
1tspolive oil
½tspherbs de Provence
⅛tspred pepper flakes
kosher salt
freshly ground black pepper,to taste
Olive oil spray
1½lbschicken breasts,boneless and skinless
1tbspbasil,fresh chopped
Preparation
Preheat oven to 400 degrees F.
In a medium bowl, combine tomatoes, onions, garlic, olive oil, herbs de Provence, red pepper flakes, ¼ 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 ¼ 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 1½ to 2 minutes per side.
To serve, top chicken with roasted veggies and garnish with remaining basil.
