Rosemary Salmon/Chicken with Balsamic Tomatoes

By á-178825

Serves 4. Can also serve with Lamb Chops. 3 WW points.

Ingredients

• 2 t EVOO, divided
• 4 chicken breasts or pieces of salmon (or four 1/4 lb bone-in lamb chops, trimmed, 1 1/4 in thick)
• 2 T chopped fresh rosemary
• 3/4 t salt, divided
• 1/4 t black pepper, divided
• 2 c cherry tomatoes
• 2 scallions, thinly sliced
• 2 T balsamic vinegar

Preparation

Step 1

Heat 1 t oil in skillet over med high heat. Sprinkle chicken, salmon or lamb chop with Rosemary, 1/2 t salt & 1/8 t pepper. Place in skillet & cook turning once until done, about 10 min. Transfer to plate & keep warm.

Reduce heat to med & add remaining 1 t oil to skillet. Add tomatoes & scallions and cook stirring often just until tomatoes are softened, about 2 min. Add remaining vinegar, 1/4 t salt & remaining 1/8 t pepper & cook 30 sec.

Serve each with 1/2 c tomatoes per serving.