Recipes : Grilled Chicken Breasts with Fire Roasted Tomato Sauce Roasted Zucchini with Oregano and Lemon : Food Network

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Grilled Chicken Breasts with Fire Roasted Tomato Sauce Roasted Zucchini with Oregano and Lemon
, 2006, Robin Miller, All rights reserved

Ingredients
Cooking spray
8 boneless, skinless chicken breast halves
Salt
Freshly ground black pepper
12 Roma (plum) tomatoes, halved
4 medium zucchini, halved lengthwise
1 lemon, juice and zest
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
2 teaspoons hot sauce
1 teaspoon chili powder

Directions
Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking
spray.

Season chicken with salt and pepper and place on prepared baking sheet. Arrange tomatoes on second
baking sheet. Arrange zucchini next to tomatoes, flesh side up. Season tomatoes and zucchini with
salt and pepper. Season zucchini with lemon juice, lemon zest and oregano. Place everything in the
oven and roast 30 minutes.

In a blender, combine 6 roasted tomatoes, balsamic vinegar, hot sauce, and chili powder. Process
until smooth. Serve 4 chicken breast halves with this meal, smothered in roasted tomato sauce. Serve
half of the zucchini and reserve the extra chicken, tomatoes and zucchini for other meals.