This chicken dish really brings out the sweet caramelized onion and red pepper flavors and can be on the table in under 30 minutes. Start by sautéing the chicken in an oven proof pan until lightly brown on both sides and remove to a plate. Add the onions and red peppers and lightly brown the onions. Add the cherry tomatoes, garlic, rosemary and some balsamic vinegar and nestle the chicken among the vegetables and roast in the oven for 10-12 minutes. I served it over orzo pasta, but it would also be good over couscous, rice, or quinoa. Click here for the recipe….