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Chicken Breasts with Tomatoes and Olives

Chicken Breasts with Tomatoes and Olives

Chicken Breasts with Tomatoes and Olives

 

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

Yield: 4 servings

Ingredients

  • 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

Preparation

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.

Nutritional Information

Calories:

348

Fat:

17.3g (sat 4.4g,mono 5g,poly 1.2g)

Protein:

41.9g

Carbohydrate:

3.9g

Fiber:

0.6g

Cholesterol:

111mg

Iron:

1.6mg

Sodium:

810mg

Calcium:

100mg

Cooking Light, SEPTEMBER 2009