Grilled chicken breasts with fire roasted tomato sauce roasted courgette with oregano and lemon
30
20
4
Easy
- Cooking spray
- 8 boneless, skinless chicken breast halves
- Salt
- Freshly ground black pepper
- 12 Roma (plum) tomatoes, halved
- 4 medium courgette, halved lengthwise
- 1 lemon, juice and zest
- 1 tsp dried oregano
- 2 tbsps balsamic vinegar
- 2 tsps hot sauce
- 1 tsp chilli powder
1) Preheat oven to 200 degrees C/Gas 6. Coat 2 large baking trays with cooking spray.
2) Season chicken with salt and pepper and place on prepared baking sheet. Arrange tomatoes on second baking sheet. Arrange courgettes next to tomatoes, flesh side up. Season tomatoes and courgettes with salt and pepper. Season courgettes with lemon juice, lemon zest and oregano. Place everything in the oven and roast 30 minutes.
3) In a blender, combine 6 roasted tomatoes, balsamic vinegar, hot sauce, and chilli powder. Process until smooth.
4) Serve 4 chicken breast halves with this meal, smothered in roasted tomato sauce. Serve half of the courgettes and reserve the extra chicken, tomatoes and courgettes for other meals.
2) Season chicken with salt and pepper and place on prepared baking sheet. Arrange tomatoes on second baking sheet. Arrange courgettes next to tomatoes, flesh side up. Season tomatoes and courgettes with salt and pepper. Season courgettes with lemon juice, lemon zest and oregano. Place everything in the oven and roast 30 minutes.
3) In a blender, combine 6 roasted tomatoes, balsamic vinegar, hot sauce, and chilli powder. Process until smooth.
4) Serve 4 chicken breast halves with this meal, smothered in roasted tomato sauce. Serve half of the courgettes and reserve the extra chicken, tomatoes and courgettes for other meals.
