Grilled Chicken Breasts with Fire Roasted Tomato Sauce Roasted Zucchini with Oregano and Lemon
- Cooking spray
- 8 boneless, skinless chicken breast halves
- 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
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.
2006, Robin Miller, All Rights Reserved
Recipe courtesy of Aida Mollenkamp