ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Breasts with Tomatoes and Olives

Photo: Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro
Yield 4 servings
Kalamata and picholine olives add salty savor. Serve over couscous, with dressed greens on the side.

Ingredients

  • The 5 ingredients:
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 cup multicolored cherry or grape tomatoes, halved
  • 3 tablespoons oil and vinegar dressing, divided
  • 20 olives, halved
  • 1/2 cup (2 ounces) crumbled feta cheese

Nutrition Information

  • calories 348
  • fat 17.3 g
  • satfat 4.4 g
  • monofat 5 g
  • polyfat 1.2 g
  • protein 41.9 g
  • carbohydrate 3.9 g
  • fiber 0.6 g
  • cholesterol 111 mg
  • iron 1.6 mg
  • sodium 810 mg
  • calcium 100 mg

How to Make It

  1. Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.