Name: Spiced chicken with roasted tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 1 1/3 cups cherry tomatoes; 1 medium red onion, cut into wedges; 2 3/4 tsp extra virgin olive oil; 3/4 tsp smoked paprika; 1/4 tsp garlic powder; 1/2 tsp ground cumin; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

433 calories

Protein: 48g; 43% of calories
Carbs: 24g; 21% of calories
Fat: 18g; 36% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. Place the chicken breast between two pieces of plastic wrap and pound to an even 3/4 inch thickness. On a half-sheet pan, toss the cherry tomatoes and onion wedges with half the olive oil and a pinch of the salt. In a small bowl, mix the smoked paprika, garlic powder, cumin, pepper, the rest of the salt, and the remaining oil to make a paste. Rub the paste all over the chicken.
Nestle the chicken onto the pan with the vegetables. Roast for 18 to 22 minutes until the tomatoes have burst and the chicken is opaque in the center. Done when opaque in the center, 165°F.
Let the chicken rest on the pan for 5 minutes. Slice the chicken and plate it alongside the roasted vegetables. Squeeze the lemon juice over everything and spoon the pan juices over the top.

Nutrition

Ingredients

Instructions

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