Kalamata and picholine olives add salty savor. Serve over couscous, with dressed greens on the side.
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
How to Make It
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.
Loved this! So simple, easy but full of flavor. Used a red wine vinegar, olive oil and oregano dressing. Great weeknight meal. Would have given this four stars but prefer something a bit more complex for special occasions. This will be a standard in my weeknight repertoire however.
My husband and I loved this, but did make some changes. I used about half the amount of olives, appx 2 tbsp of olive oil and 1 table spoon of balsamic vinegar in lieu of dressing and added one chopped up medium shallot (appx 2 tbsp). I put some Montreal Seasoning on the chicken before grilling instead of salt/pepper. We served it with grilled corn on the cob.