Lowfat Chicken with Roasted Tomatoes and Zucchini

I’m not exactly sure where I found this recipe, but I liked it enough to rewrite it and add it to my collection.  It had been at least a year since I had made this last, but it is so yummy and simple to make. Not to mention that it is low in fat and full of whole foods. Enjoy!

Lowfat Chicken with Roasted Tomatoes and Zucchini
Serves 6
8 boneless chicken breast
Salt and pepper
12 Roma (plum) tomatoes, halved
4 medium zucchini, halved lengthwise
1 lemon, juice and zest (I used Real Lemon and no zest)
1 tsp. oregano
2 Tbsp. balsamic vinegar
2 tsp. hot sauce
1 tsp. chili powder

Preheat oven to 400 F. Coat two large cookie sheets with cooking spray. (I used two 9″ x 13″ pans) Season chicken generously with salt and pepper and place in one of the prepared pans. In the second pan, arrange tomatoes and zucchini, flesh side up. Season with salt and pepper. Pour lemon juice, zest and oregano over tomatoes and zucchini. Place both pans in hot oven for 30 minutes.  Remove vegetables from oven. Check chicken to make sure it is fully cooked. If not, cook for a few minutes longer. Remove roasted tomatoes* and place in a blender. Add vinegar, hot sauce and chilipowder. Blend until smooth. Slice zucchini into one inch pieces. Smother chicken and zucchini with tomato sauce. 
*Note: If you would like, you can blend only half of the tomatoes for the sauce and serve each piece of chicken with a tomato on the side.