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Posted  • Marjani Smith

Chicken with Roasted Tomato Salad

4 SERVINGS  20 MINUTES  273 CALORIES PER SERVING

44g PROTEIN  7g FAT  14g CARBS  3g FIBER  443mg SODIUM

We like to keep things simple here at OurSkinny. This is a great 20-minute recipe, and roasting the tomatoes flavors the entire dish with sweet intensity. 
2 cups of cherry or grape tomatoes
1 red onion, thinly sliced
1 Tbsp. olive oil
½ tsp. black pepper
28 oz. boneless, skinless chicken breasts
1 bunch kale, thick stems removed (about 4 cups)
2 Tbps. fresh lime juice

DIRECTIONS
  1. Heat oven to 450° F.
  2. Cut the tomatoes in half.
  3. In a roasting pan or baking sheet with sides, place the tomatoes skin side down and add the onions.
  4. Drizzle with olive oil and ¼ teaspoon pepper.
  5. Roast for 15 minutes, shaking the pan after the first ten minutes to prevent sticking.
  6. Spray a skillet with cooking spray and heat over medium-high heat.
  7. Season the chicken with ¼ teaspoon pepper.
  8. Sautee chicken until browned and cooked through, about 10 minutes per side.
  9. In a large bowl, toss the warm tomato mixture with the kale and lime juice.
  10. Serve with the chicken and enjoy!
OURSKINNY CHEF'S NOTES
We used baby kale (pictured) but you can pick your favorite variety!

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