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Summer Tomato Roast Chicken

Summer is my favorite season. My husband would say that is because of my California blood (since I constantly complain about being cold), but I think it more has to do with the bright essence of Summer. I just love the long days and warm nights, bare shoulders and summer dresses, and most of all, sweet fruit and delicious veggies. To me, Summer is a celebration of farmers. The time when all of their hard work comes to fruition…and we get to be blessed by it. My husband and I like to hike on the weekends and have spent the last few going on our hike and then stopping at various farms along the way home, planning our meals based on our various finds. We chat with the farmers and trade recipe ideas and favorite squash varietals (I am kind of a squash geek – don’t judge me). This is where you can get some of the best ideas for recipes. If you are out and about and see a farm stand or stop at a farmers market, take a moment and chat with them. If you see something you have never cooked before, ask them how they cook it. What I have learned from my local farming friends is how to make a vegetable sing. Not too many ingredients, simple preparation. Its about making the vegetables the focus and celebrating their season. With Summer coming to its end, I wanted something where I could savor this time. This Summer Tomato Roast Chicken dish is all things wonderful about summer. It is easy, sweet, slightly tart, and wonderfully savory. The colorful plate will ignite fresh feelings of Summer and at 6 points a serving, high in protein and low in fat, you can be certain it is fueling that bikini body of yours. I serve it with my 0 point Roasted Carrot Puree (Click HERE for recipe) and a toasted slice of bread to soak up all those delicious juices. Let me know how you are savoring the end of Summer.
As always, Happy Feasting!

Summer Tomato Roast Chicken
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6 smart points per serving. See below recipe for Weight Watchers Recipe Builder Calculation and Nutrition Label as per My Fitness Pal Calculation. Serve with my Roasted Carrot Puree for the ultimate experience. See link in Block overview above or below recipe.
Course Dinner
Weight Watcher Points 2 Freestyle Smart Points
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Dinner
Weight Watcher Points 2 Freestyle Smart Points
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Directions
  1. Preheat oven to 425 degrees and spray 9x13 in. dish (I use a glass Pyrex for this) with spray oil.
  2. Cut your tomatoes to be the same size. As a reference I generally cut the cherry tomatoes, grape and Camparis, in half, anything really small I leave whole and the larger tomatoes I cut in quarters, possibly more if it's very large. Put cut tomatoes directly into dish you just sprayed with oil.
  3. Add to Tomato filled pan, red pepper flakes, thyme sprigs, garlic cloves, green olives, balsamic vinegar, olive oil and 1 tsp salt with 1/4 tsp pepper. Toss to combine.
  4. Clean and dry the chicken breast and liberally salt and pepper both sides. Put chicken on tomatoes and gently toss to get some of the juices and spices on the chicken breast, then place them on the top of the tomato mixture to bake.
  5. Cover top of pan with a sheet of foil. Cook for 20 minutes, then take the foil off and continue cooking for another 20 to 30 minutes, using a thermometer to check for doneness. Thermometer should read 165 degrees. Once to temperature, bring out and let sit for 5 minutes to let the chicken rest and juices soak in.
  6. Serve with tomato mixture over chicken breast with crusty bread and Roasted Carrot Puree, see below recipe directions and above for link to recipe.
  7. **Eating Tip: Take the roasted garlic and spread on the bread, then top with tomatoes and a few slices of chicken---INCREDIBLE!**
Recipe Notes

For Weight Watcher's 6 smart point Recipe Builder Calculation see HERE

For Nutritional Label information see HERE

For Roasted Carrot Puree Recipe click HERE

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