Roasted Chicken Breasts with Tomatoes and Marjoram
Marjoram is an herb with a sweet, mild flavor. If you don't have any handy, you can substitute basil.
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Makes 4 breast halves
What you'll need
4 cups whole cherry tomatoes (about 1½ pounds)
3 TBSP olive oil
4 garlic cloves, peeled and minced
1 tsp. dried red pepper flakes
2 tsp. dried marjoram
4 chicken breast halves, bone-in, with the skin removed, about 5 ounces each
Salt and pepper
2 TBSP minced fresh parsley (optional)
What to do
Preheat oven to 450 degrees.
In a large bowl, gently mix together the tomatoes, olive oil, garlic, red pepper flakes and marjoram.
Place the chicken breasts in a rimmed baking pan, then arrange the tomato mixture in a single layer around the chicken breasts. Sprinkle chicken and tomatoes with salt and pepper to taste. Roast the chicken for about 35 minutes, turning once halfway through cooking, until chicken is cooked through. Place chicken breasts on a serving plate, spoon tomatoes and pan juices on top. Sprinkle with fresh parsley, if desired.
Per serving (1 breast half)
Protein: 35 g
Carbohydrate: 6 g
Fat: 15 g