Kalamata-Balsamic Chicken with Feta

Kalamata-Balsamic Chicken with Feta Recipe
Photo: Oxmoor House
To keep the total time to 15 minutes, start cooking the chicken first. It will be done by the time the other ingredients are prepared.

Prep: 4 minutes; Cook: 14 minutes

Yield:

4 servings (serving size: 1 chicken breast half, 1/4 cup tomato mixture, and 3/4 tablespoon cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 273
Caloriesfromfat 30 %
Fat 9 g
Satfat 2.3 g
Monofat 3.9 g
Polyfat 1 g
Protein 40.9 g
Carbohydrate 4.1 g
Fiber 0.7 g
Cholesterol 105 mg
Iron 1.5 mg
Sodium 612 mg
Calcium 65 mg

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
Cooking spray
1 cup grape tomatoes, halved
16 pitted kalamata olives, halved
3 tablespoons light balsamic vinaigrette
3 tablespoons crumbled feta cheese
2 tablespoons small basil leaves

Preparation

1. Sprinkle chicken evenly with pepper.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 to 7 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.

3. While chicken cooks, combine tomatoes, olives, and vinaigrette in a medium bowl.

4. Add tomato mixture to pan; cook 1 to 2 minutes or until tomatoes soften. Spoon over chicken. Top evenly with cheese and basil.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009