Happy Sunday! Since it’s been so nice and warm out lately Mike and I have been craving some lighter meals. Not to mention the fact that I am trying to eat healthier for Mia 🙂 This is a recipe I tried from a blog I follow and we both LOVED it!! I’m normally not a huge tomato fan unless it is tomato sauce; but the way these cook they melt in your mouth and almost are like a tomato sauce but healthier. Enjoy!
Spicy Roast Chicken with Tomatoes and Marjoram
24 oz. cherry tomatoes (about 4 cups), cut in halves
1/2 cup olive oil
5 garlic cloves, crushed
1-1/4 tsp dried crushed red pepper
2 tbsp chopped fresh marjoram
4 chicken breast halves
feta cheese (optional)
Preheat oven to 450F. Toss tomatoes, olive oil, garlic, crushed red pepper, and marjoram in a large bowl. Place chicken on rimmed baking sheet coated with spray. Place chicken in a single layer on sheet and sprinkle generously with salt and pepper. Pour tomato mixture over chicken. Bake for 35 minutes or until chicken is cooked through at tomatoes are blistered. Transfer chicken to plates. Spoon tomatoes and juices over. Top with feta cheese if desired.