Rating: 4 stars
24 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 9
  • 5 star values: 10

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

Recipe by Cooking Light September 2009

Gallery

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

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

348 calories; fat 17.3g; saturated fat 4.4g; mono fat 5g; poly fat 1.2g; protein 41.9g; carbohydrates 3.9g; fiber 0.6g; cholesterol 111mg; iron 1.6mg; sodium 810mg; calcium 100mg.
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