Honey-Roasted Tomato Chicken
Sautéed Summer Squash and Chive Butter
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Ingredients
- 2 pints grape tomatoes
- 2 Tbsp honey
- ¼ cup olive oil, divided
- ¾ tsp salt, divided
- 2 lb boneless, skinless chicken breasts
Instructions
- Preheat oven to 450°F. Toss together tomatoes, honey, and 2 Tbsp oil on a large rimmed baking sheet; spread in a single layer. Bake 12 minutes or until tomatoes start to burst, stirring once. Stir in ¼ tsp salt .
- Meanwhile, pound chicken to an even thickness in a zip-top plastic bag with the heel of your hand or a meat mallet; sprinkle with ½ tsp salt.
- Cook chicken, in 2 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 3 to 4 minutes or until done. Serve with tomato mixture.
Side Dish Ingredients
- 1 (1½-lb) pkg sliced zucchini, yellow squash, and onion medley
- ½ tsp salt
- 2 Tbsp olive oil
- 3 Tbsp butter, softened
- 1 Tbsp chopped fresh chives (or use basil)
Side Dish Instructions
- Sauté vegetables and salt in hot oil in a large skillet over medium-high heat 6 minutes or until tender.
- Stir together butter and chives; serve over vegetables.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
316
|
118
|
434
|
| Fat (g) | 13 | 11 | 24 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 35 | 1 | 36 |
| Carb (g) | 13 | 6 | 19 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 359 | 247 | 606 |
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