Chicken with Freshly Roasted Herbed Tomato Sauce

I love summer. Love it! For me, it means lazy but incredibly meaningful days doing exactly what I want to do…reading, napping, coffee with friends, yoga, cooking up a storm, and just complete bliss. This summer, it also meant wedding planning!  Which. Was. The. Most. Fun. Ever!

My unbelievably perfect, fair-tale gorgeous, vineyard wedding was July 20th and was the most love-filled, hurt-your-face happy, fun day of my life! I loved every minute of it. Every. Single. One! From writing our own meaningful vows, to performing our very own custom choreographed dance, to our completely gluten/dairy free menu (including cake!), to the incredibly magic venue, we were in heaven! It was fabulous.


Since we have been back from our honeymoon in Bend, Oregon, we have just been relaxing and enjoying every moment together before the school year begins. These days are full of excitement, joy, and love. We are savoring this time together, and cooking heavenly summer dishes is one way we do that.

The dish that I made for us on this particularly wonderful summer evening is reminiscent of our idyllic wedding day and all the days after: it’s perfectly simple–the tomatoes bursting with joy and sweetness–and fills us with warm feelings of summer, belly laughs, hopeful days, first dances, and the many, many more to come.

Chicken with Freshly Roasted Herbed Tomato Sauce
Serves 4 (or 2 with leftovers!)

1 package Organic Chicken Breast Tenders (From Trader Joe’s, over a pound or so—usually around 1.2)

1 container Organic Cherry Tomatoes (From Trader Joes, 16oz)

½ package Zucchini (from, you guessed it! Trader Joe’s—about 3 medium zucchini)

2 tablespoons Herbs de Provence

1 tablespoon good balsamic vinegar

½ teaspoon dried oregano (or a few generous shakes)

Sea salt and freshly ground black pepper


Preheat your oven to 350 F. In a medium bowl, toss whole cherry tomatoes with 3 tablespoons olive oil, the Herbs de Provence, a couple grinds of sea salt, and a couple grinds of pepper. Pour contents onto a baking sheet and roast in the oven for about 30 min. Scrape the bursting tomatoes, and all the juice and oil on the baking sheet, into the same bowl you started with, and pour over the balsamic. Stir and let rest.










Meanwhile, in a skillet, heat 1 tablespoon olive oil over medium heat and generously salt and pepper your chicken. Cook, about 5 minutes per side, flipping over once (check to see if they are done if you are not sure!). Place chicken on a clean plate and tent with foil while you prepare the rest of the dish, about 7 minutes.

While the chicken is cooking, take a potato peeler and peel the zucchini in strips. Once the chicken is out of the skillet or pan, add 1 more tablespoon of olive oil, the zucchini ribbons, 2 good cracks of salt and pepper each, and oregano. Let cook about 5 minutes, turning often. Scrape up the bits from the chicken on the bottom of the pan to add more flavor to the veggies. When done, put zucchini on the bottom of your serving dish.










Add the tomatoes back to the pan, along with the accumulated juices from the chicken plate, and cook for 1 minute or so, warming through. Pour tomato sauce over the zucchini and add the chicken to the top. Toss and serve!


The idea for this dish came from Epicurious. I modified the original recipe to fit my sensitive belly, what I had available to me, and my own preference from making this dish before. It was great the original way as well!


Be first to comment