Tasty Tuesday #56
Hey guys! I'm back again with another Tasty Tuesday!
I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.
Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.
Today I am featuring:
Chicken with Roasted Tomato and Red Onions
-1 cup halved cherry tomatoes
-1/2 medium red onion, cut into slices
-2 large garlic cloves, peeled and smashed with side of knife
-1 tsp. olive oil
-1/2 tsp. herbs de Provence
-1/8 tsp. red pepper flakes
-salt, pepper to taste
-1 (1/2 lb. total) chicken breasts
-1 tbsp. fresh basil (I didn't have any, so didn't use.)
1. Preheat oven to 400.
2. In a medium bowl, combine tomatoes, onions, garlic, olive oil, herbs de Provence, red pepper flakes, salt and pepper. Toss to evenly coat and transfer to a sheet pan lightly sprayed with olive oil. Roast for 12 to 15 minutes.
3. Meanwhile, cut the chicken breast in half length wise into 2 thin cutlets. Season both sides with salt and pepper.
4. Spray a large non-stick grill pan or skillet with spray over medium-hi heat. When hot, add chicken and cook about 1 and 1/2- 2 minutes per side.
5. To serve, top chicken with roasted veggies and garnish with basil (or cheese in my case)
I LOVED this! Was perfect for the leftover chicken I had!
Serving Size: 1 piece of chicken
Cook Time: 5-10 minutes
WW+: 4 (cheese, probably adds one)
My Rating: 5 stars!
Recipe taken from www.skinnytaste.com