Chicken Breasts with Tomatoes and Olives

Chicken Breasts with Tomatoes and Olives

Ingredients (serves 4):

  • 4 skinless, boneless chicken breast halves
  • 1 cup multicolored cherry or grape tomatoes, halved
  • 3 tablespoons oil and vinegar dressing, divided
  • 20 olives, halved
  • ½ cup crumbled feta cheese



  1. Prepare grill to medium-high heat.
  2. Sprinkle chicken evenly with ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper.
  3. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm.
  4. Combine tomatoes, 1½ 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.
  5. Brush chicken with remaining 1½ tablespoons dressing. Cut each chicken breast half into thick slices.
  6. Top each chicken breast half with ¼ cup tomato mixture.
  7. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.
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