Chicken with Spicy Roasted Tomato-Leek Sauce

Ingredients:

• 1 1/2 lbs. cherry tomatoes
• 3 leeks, halved lengthwise, rinsed well, and cut crosswise into 1-inch pieces
• 4 tsp. extra-virgin olive oil
• 2 garlic cloves, smashed and peeled
• 2 tbsp. chopped fresh tarragon leaves or 1 tsp. dried
• 3/4 tsp. dried red pepper flakes
• 3/4 tsp. salt
• 4 (6 oz.) boneless, skinless chicken breast halves

Makes 4  Servings

1.  Heat the oven to 425 F. ON a rimmed baking sheet, toss the tomatoes and leeks with 3 teaspoons of the oil, garlic, tarragon, pepper flakes, and 1/2 teaspoon of the salt. Roast for 10 minutes, tossing once.
2. Meanwhile season the chicken with the remaining 1/4 teaspoon of salt, pepper and reaming 1 teaspoon oil.
3. Nestle the chicken on the pan among the leeks and tomatoes.  Return to the oven and roast for 10 minutes longer, or until the chicken is just cooked through and still juicy.
4. Divide the chicken and vegetables among 4 plates and serve hot.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is another great alternative to fast food or takeout which gives you a high and leaves you feeling like schmutz. It may look a little messy but it's really delicious. It's packed with lean protein and vegetables and will quickly fill you up. Don't forget to trim off the darkest part of the leeks' green tops and the roots of the base  and wash the leeks because they can be filled with soil and get gritty. You can also use 1 or 2 tomatoes in place of the cherry tomatoes and the dish will still be yummy. If you can't find tarragon, parsley, oregano or basil will do just fine.