Chicken with roasted tomato and red onions
Discover a delicious and healthy Chicken with Roasted Tomato and Red Onions recipe. Juicy chicken breasts are paired with cherry tomatoes, red onions, fresh herbs like rosemary, thyme, and oregano, and a hint of red pepper for a flavorful kick. Perfect for a quick weeknight dinner or a special meal. Ready in less than 30 minutes!
- 30 May 2025
- Cook time 20 min
- Prep time 10 min
- 2 Servings
- 13 Ingredients
This delicious chicken with roasted tomato and red onions recipe is a perfect blend of savory and tangy flavors. It's an easy-to-make dish that combines juicy chicken breasts with the richness of roasted cherry tomatoes and the sweetness of red onions, all enhanced by a medley of herbs and spices. Whether you're cooking for a family dinner or a special occasion, this recipe is sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Slice the cherry tomatoes in half.
- Thinly slice the onion.
- Mince the garlic.
- In a mixing bowl, combine the cherry tomatoes, sliced onion, and minced garlic.
- Drizzle 1 teaspoon of olive oil over the vegetables.
- Sprinkle the rosemary, dried oregano, fresh thyme, red pepper flakes, a dash of salt, and a dash of black pepper.
- Toss the vegetables to ensure they are evenly coated with the oil and seasonings.
- Spread the seasoned vegetables on a baking sheet in a single layer.
- Roast in the preheated oven for about 20-25 minutes or until the tomatoes are soft and slightly caramelized, and the onions are golden brown.
- While the vegetables are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with a dash of salt and black pepper.
- Place the chicken breasts in the hot skillet and cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Once the vegetables are roasted and the chicken is cooked, add the roasted vegetables to the skillet with the chicken.
- Stir gently to combine and cook for an additional 2-3 minutes so the flavors meld together.
- Remove from heat and sprinkle the chopped fresh basil over the top.
- Serve the chicken breasts topped with the roasted tomato and red onion mixture.
- Enjoy your flavorful and healthy meal!
Tips:
- Preheat your oven to 400°F (200°C) to ensure even roasting of the tomatoes and onions.
- Make sure to spread the cherry tomatoes and onion slices evenly on the baking sheet for optimal roasting.
- You can prepare the garlic by crushing it slightly before roasting to enhance its flavor.
- Keep an eye on the tomatoes and onions while they roast to prevent burning; they should be slightly caramelized and tender.
- For extra flavor, marinate the chicken breasts in olive oil, salt, pepper, and herbs for at least 30 minutes before cooking.
- Use a meat thermometer to check if the chicken is fully cooked; it should reach an internal temperature of 165°F (74°C).
- Feel free to add different herbs or spices according to your taste preference, such as thyme or paprika.
This Chicken with roasted tomato and red onions recipe is not just mouth-watering but also packed with nutritious ingredients. The combination of tender chicken, roasted vegetables, and aromatic herbs makes it a well-rounded meal that's ideal for any night of the week. Serve it with a side of your favorite grain or a fresh green salad for a complete and satisfying dinner.
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 170kcal | 8% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 1.62g | 4% |
| Sugar 3.61g | 4% |
| Fat | |
| Fat 12g | 14% |
| Saturated 1.94g | 6% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 45ug | 5% |
| Choline 100mg | 18% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 11mg | 71% |
| Vitamin B6 1.07mg | 63% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 13mg | 15% |
| Vitamin E 1.07mg | 7% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.12mg | 13% |
| Iron, Fe 0.84mg | 8% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 630mg | 19% |
| Selenium, Se 27ug | 48% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 1.02mg | 9% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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