Chicken Breasts with Tomatoes and Olives

Photo: Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro

Kalamata and picholine olives add salty savor. Serve over couscous, with dressed greens on the side.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 348
  • Fat: 17.3g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.2g
  • Protein: 41.9g
  • Carbohydrate: 3.9g
  • Fiber: 0.6g
  • Cholesterol: 111mg
  • Iron: 1.6mg
  • Sodium: 810mg
  • Calcium: 100mg

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

Preparation

  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.
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