Combine rind, 2 tablespoons juice, and 1 tablespoon oil in a large zip-top plastic bag. Add chicken; turn to coat. Let stand 8 minutes.
Combine remaining 2 tablespoons juice, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Stir in tomatoes and feta cheese.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; grill 5 minutes on each side or until done. Top chicken with tomato mixture.
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This is a great recipe! So easy and fast to prepare, and yet full of flavor. Saved it to my recipe box and I'll definitely be making it again! I cooked it on the actual grill, instead of a grill pan. Even my picky husband liked it - I made his with chicken thighs instead of breasts.
Flavorful, quick and easy. I marinated the chicken for about 45 minutes then grilled it on our Traeger. Great way to use up garden tomatoes. Will definitely make this again. We served it with some pesto pasta.
I didn't have a grill pan, so I did this in a skillet and it still turned out great! The only thing I did to change this recipe was that I put the halved tomatoes in a saucepan with the sauce and warmed on medium low and put the feta in at the last minute and then served over the chicken. I like my tomatoes a little soft and it made for a nice warm sauce/side.
Easy, delicious, fresh, pretty on the plate- all in one easy-to-follow recipe. Perfect weeknight meal and good enough for casual company. I made the recipe as written except for the marinade-without reading the directions, only the ingredient list, I used all the oil and lemon juice called for in the marinade. The word "divided" in the ingredient list would really be helpful. Nonetheless, everything tasted wonderful and the kids loved it as well. I served it with sweet yellow corn-on-the-cob and some noodles for the kids. This went right into the Saved Recipe file and I highly recommend it.
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