This chicken was delicious, and quick and easy to boot. Pitting the olives took the most time, so I recommend you buy olives that are already pitted to make meal prep even easier! Also, don’t forget to add the feta cheese like we did!
Chicken Breasts with Tomatoes and Olives (from Cooking Light)
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
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.