Kalamata-Balsamic Chicken with Feta

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 Cooking Light Fresh Food Fast

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Recipe Time

Cook Time:
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Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 30%
  • Fat: 9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1g
  • Protein: 40.9g
  • Carbohydrate: 4.1g
  • Fiber: 0.7g
  • Cholesterol: 105mg
  • Iron: 1.5mg
  • Sodium: 612mg
  • Calcium: 65mg

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. 1. Sprinkle chicken evenly with pepper.
  2. 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. 3. While chicken cooks, combine tomatoes, olives, and vinaigrette in a medium bowl.
  4. 4. Add tomato mixture to pan; cook 1 to 2 minutes or until tomatoes soften. Spoon over chicken. Top evenly with cheese and basil.
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