1 ½lbsskinlessboneless chicken breasts - (cut into 6 fillets)
1pintcherry tomatoes - (cut in halves)
½cupfat free feta cheese
½cupmint leaves - (chopped)
1tbspolive oil
½cupkalamata olives - (pitted)
¼cupred wine vinegar
Juice from 1 lemon
4clovesgarlic - (minced)
1tspDijon mustard
1tbspdried oregano
Salt and pepper to taste
Instructions
Prepare marinade by combining vinegar, lemon juice, garlic, mustard, oregano, salt and pepper in a small bowl.
Pour over chicken breasts, making sure that all chicken is submerged in marinade as much as possible. Cover and refrigerate at least 3 hours or overnight.
In medium bowl, toss together the tomatoes, mint leaves, feta, olives, olive oil, and salt and pepper.
Heat a grill pan, or outdoor grill to medium heat. Cook chicken until cooked through, about 3-4 minutes per side.
Place chicken on serving platter, and spoon tomato mixture over top.
Notes
Entire recipe makes 6 servingsServing size is 1 chicken cutlet with tomato/feta topping
Nutrition
Nutrition Facts
GRILLED GREEK CHICKEN RECIPE
Amount per Serving
Calories
192
% Daily Value*
Fat
6.7
g
10
%
Saturated Fat
0.5
g
3
%
Cholesterol
73
mg
24
%
Sodium
243
mg
11
%
Potassium
637
mg
18
%
Carbohydrates
5.8
g
2
%
Fiber
2.2
g
9
%
Sugar
2.6
g
3
%
Protein
26.4
g
53
%
Calcium
60
mg
6
%
Iron
2.3
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.