Chicken with Roasted Tomato Salad

Note: Roasting the tomatoes will give a sweet and intense flavor to the entire dish.

Chicken with Roasted Tomato Salad

An delicious roasted chicken in a same dish with a tomato salad.

Course Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 persons


  • 1 pint cherry or grape tomatoes
  • 1 red onion thinly sliced
  • 3 tbps olive oil extra virgin
  • ½ tbps kosher salt and black pepper
  • 4 4-ounce chicken breasts boneless, skinless
  • 1 bunch spinach, thick stems removed about 4 cups
  • 2 tbps lime juice fresh


  1. Heat oven to 450° F.

  2. Cut the tomatoes in half.

  3. In a roasting pan or baking sheet with sides, place the tomatoes skin side down and the onions and drizzle with 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Roast for 20 minutes, shaking the pan after the first ten minutes to prevent sticking.

  4. Meanwhile, heat the remaining tablespoon oil in a skillet over medium-high heat.

  5. Season the chicken with ¼ teaspoon salt and ¼ teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side.

  6. In a large bowl, toss the warm tomato mixture with the spinach and lime juice. Serve with the chicken.

Related Articles

Back to top button