Greek-Style Chicken Breasts

Photo: Stephen Devries; Styling: Lindsey Lower  

Fresh herbs, kalamata olives, and feta cheese contribute Mediterranean flavor to grilled Greek-Style Chicken Breasts.

Yield: Serves 4 (serving size: 1 chicken breast half, about 1/3 cup tomato mixture, and about 1 tablespoon feta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 311
  • Fat: 13.2g
  • Saturated fat: 3g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 38g
  • Carbohydrate: 8g
  • Fiber: 2g
  • Cholesterol: 115mg
  • Iron: 1mg
  • Sodium: 518mg
  • Calcium: 74mg

Ingredients

  • Cooking spray
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons olive oil
  • 1 3/4 cups vertically sliced onion
  • 1 tablespoon minced garlic
  • 1 ounce chopped pitted kalamata olives (about 14)
  • 1 medium tomato, halved and sliced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons fresh lemon juice
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

Preparation

  1. 1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 6 minutes on each side or until done.
  2. 2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 4 minutes. Add olives and tomato; cook 3 minutes or until tomato begins to break down, stirring occasionally. Remove pan from heat; stir in parsley, oregano, and juice. Top chicken with tomato and olive mixture; sprinkle feta evenly over chicken.
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