Greek Chicken

Top grilled chicken with juicy tomatoes, olives, garlic, lemon and tangy feta for an easy meal that’s as delicious as it is nutritious!

2 boneless, skinless chicken breast halves, about 8 oz. each 1/2 tsp. kosher salt 1/4 tsp. freshly ground pepper 2 Tbs. olive oil 2 cups cherry tomatoes, halved 1 small cucumber, preferably Persian, diced 1/2 cup drained pitted black olives, sliced 1/4 cup chopped red onion 2 cloves garlic, crushed in garlic press 1 Tbs. freshly squeezed lemon juice 1/2 tsp. dried oregano 2 Tbs. chopped fresh parsley Kosher salt and freshly ground pepper, to taste 1/4 cup crumbled feta cheese

● Preheat gas or charcoal grill or place a grill pan over medium-high heat. Put 1 chicken breast half on cutting board. With hand flat on top of it, carefully slice chicken in half horizontally. Trim excess fat as needed. Repeat with other chicken breast half. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Brush with 1 Tbs. olive oil.

● Add chicken to grill or grill pan; cook until browned and cooked through, 2-3 minutes per side.

● In large bowl, combine tomatoes, cucumber, olives, onion and garlic; stir in remaining olive oil and lemon juice, oregano and parsley. Season with salt and pepper to taste. Serve chicken immediately, topped with tomato mixture and feta.

Servings: 4 Calories: 281 Protein: 33 g. Fat: 14 g. (3 g. sat.) Chol.: 110 mg. Carbs.: 9 g. Sodium: 511 mg. Fiber: 2 g. Sugar: 3 g. Kitchen time: 30 minutes. Total time: 30 minutes + grill prep time.