Although the tomato mixture and tangy lemon marinade complement the full-flavored chicken thighs, you can use this same preparation with tuna steaks. Roast the tomatoes while the chicken marinates. Garnish with fresh parsley.
To prepare chicken, combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 15 minutes, turning the bag occasionally.
Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
Preheat oven to 425°.
To prepare tomatoes, combine tomatoes and 2 teaspoons oil in an 8-inch square baking dish; toss gently. Bake at 425° for 18 minutes or until tomatoes are tender. Combine tomato mixture, parsley, and remaining ingredients, stirring gently. Serve with chicken.
Wine note: Chicken on its own is a flexible partner for wine, but the capers, lemon, and parsley in this dish call for a varietal that can handle the briny, tart, and herbal qualities of these ingredients: sauvignon blanc. Try Dry Creek Vineyard Fume Blanc 2006 from Sonoma County, California ($50). —Karen MacNeil
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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Made this for dinner and it came out delicious! It was easy to prepare and I didn't have to make a salad with this. I served with just baked potatoes. I roasted the tomatoes while the chicken marinated (as it is suggested) and saved me some time there. I will be making this again!
This was a perfect weeknight dinner - start to finish it took 30 minutes. I made the chicken exactly as the recipe states but used boneless skinless breasts. For the tomatoes, I skipped the lemon & capers and added rosemary. This will definitely be added to our weeknight rotation.
Easy meal to prepare any time of the year! I just tried this recipe this weekend after cooking for the holidays, and I loved the simplicity of making this dinner. Since it's cold out, I broiled in lieu of grill (which took about 25 minutes total) for the chicken, and I popped the tomatoes in the oven with the broiler on for about 15 minutes. The tomatoes were perfect with a little garlic in the mix as a topper for the chicken. I served with steamed broccoli and the whole meal was incredibly satisfying. The only change I would make is to omit the capers and the lemon zest / juice from the tomatoes themselves - I thought the chicken had enough lemon for the whole dish in the marinade. Definitely makes the rotation for weeknight meals - can't wait to try in the spring / summer when we can grill! Enjoy!
My family loves this meal. It's tasty and quite easy for a weeknight. Both my kids (ages 7 and 9) really liked the chicken which means it's a keeper. The roasted tomatoes are a little different from the sides I usually make and really complement the chicken. This meal was also very easy to double when I had a large group over for dinner. I usually make some pasta with prepared pesto on the side too.