Chicken with Roasted Tomatoes, Red Onions & Potatoes


This meal was so colorful and full of protein, vegetables & complex carbs. Oh and guess what? I didn’t add any salt! I had a ripe avocado so I decided to me an avocado salad. Check out the recipe below.


  • 1 cup halved tomatoes
  • ½ medium red onion, cut into ¼-inch slices
  • 4 potatoes, cut into 1/4-inch slices
  • 2 large garlic cloves, peeled and smashed with side of knife
  • 1 teaspoon olive oil
  • 1/8 teaspoon red pepper flakes
  • Olive oil spray
  • 1/2 pound boneless, skinless chicken breasts
  • 1 lemon, juiced
  • Pepper


  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, combine potatoes, tomatoes, onions, garlic, olive oil, red pepper flakes, and black pepper. Toss to evenly coat and transfer to a sheet pan lightly sprayed with olive oil.  Roast for 12 to 15 minutes.
  3. Meanwhile, cook the chicken. Season both sides with lemon juice and pepper. (I grilled the chicken!)



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