Chicken with Oven Roasted Tomatoes

Chicken with Oven Roasted Tomatoes: Fresh and Flavourful

Serves: 4

Ingredients

• 4 Roma tomatoes, halved
• 2 tablespoons extra virgin olive oil
• Salt and pepper
• 1 teaspoon dried oregano
• 4 x 120g chicken breast, skin and bones removed (females)
• 4 x 220g chicken breast, skin and bones removed (males)
• 1 clove garlic, crushed
• ½ teaspoon paprika
• 1 teaspoon thyme
• ½ cup chicken stock
• ¼ teaspoon chilli flakes
• 250g asparagus, steamed
• 1 lemon rind, grated

Directions

1. Preheat oven to 180°C.
2. Place tomatoes cut side up on a baking tray and drizzle with olive oil. Season with salt, pepper, and dried oregano and bake for 30-35 minutes.
3. Cook chicken in a lightly oiled pan for 10-15 minutes or until cooked through.
4. At the same time, place garlic, paprika, thyme, chicken stock, and chilli flakes in a small saucepan over high heat. Bring to the boil, then reduce to a simmer and leave for 8-10 minutes or until the liquid has reduced by half.
5. Divide the steamed asparagus between each plate, top with the chicken and two tomato halves. Drizzle with the warm chilli dressing.
6. Garnish with extra lemon rind.

This Chicken with Oven Roasted Tomatoes is a wholesome, flavourful dish that’s perfect for a quick weeknight dinner or meal prep. The sweet, roasted tomatoes and zesty chilli dressing complement the tender chicken and asparagus, creating a balanced and delicious meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.