NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

1.5 cup cherry tomatoes

0.5 medium red onion

1 tbsp olive oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp balsamic vinegar

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Slice the red onion into thick wedges and keep the cherry tomatoes whole to maintain their moisture.

• 3

  Pat the chicken breast completely dry with paper towels and season both sides evenly with sea salt, black pepper, garlic powder, onion powder, and dried oregano.

• 4

  In a medium bowl, toss the tomatoes and onions with olive oil and balsamic vinegar until well coated.

• 5

  Place the seasoned chicken in the center of the baking sheet and arrange the vegetable mixture in a single layer around the meat.

• 6

  Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the tomatoes have blistered.

• 7

  Transfer the chicken to a cutting board and let it rest for 5 minutes to ensure the juices redistribute.

• 8

  Slice the chicken and serve alongside the roasted vegetables, garnished with freshly chopped parsley.