Drizzle olive oil over tomatoes and season with salt and pepper. Roast tomatoes at 350 degrees F. until they start to blister about 15 minutes.
Drizzle olive oil over chicken and lightly season with black pepper, Badia Seasonings. Grill over medium heat until done and no longer pink in the middle.
In a bowl, whisk together the lemon juice, ¼ cup olive oil and add the onion, herbs and season with salt and pepper. Add the roasted tomatoes to the bowl.
Sliced chicken and top with roasted tomatoes. Serve
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-grilled-chicken-with-roasted-tomatoes/