When you think of a Greek salad, what comes to mind? Salad greens, Feta, black olives, tomatoes, red onion, and vinaigrette, right?

Well, that’s what I think of, anyway. This Greek Chicken recipe takes the flavors you love in a Greek salad and piles them onto a cooked chicken breast. It’s a simple concept that tastes fantastic!

About the ingredients.

You can change up this recipe by leaving an ingredient out. For instance, if you don’t like black olives, just don’t add them. No big deal. Of course, that would change the WW SP as well, so I thought I would give some different Smart Point totals.

These are a few different variations and how it would affect the WW FreeStyle SP per serving…

• Leave out the feta: 2 WW SP per serving.
• Use 1 tablespoon feta per serving instead of 2: WW SP per serving stays the same.
• Leave out the black olives: 2 WW SP per serving.
• Use 1 ounce black olives instead of 2.25 ounces: WW SP per serving stays the same.
• Leave out the black olives and the feta cheese: 1 WW SP per serving.
• Leave out the tomatoes: Doesn’t change the WW SP.
• Leave out the red onion: Doesn’t change the WW SP.

Have a different variation you want to share?

People comment all of the time on here, offering different ideas of how they changed up a recipe to fit their tastes. If you have more ideas, please feel free to drop a comment. I always love to hear from you!

About reduced-fat feta cheese.

I used Atheno reduced-fat feta cheese. Our grocery store carries it in a different spot than the other sliced, shredded, and crumbled cheeses. It’s in our produce section with the fancy cheeses. I don’t know if most stores do that or not, but I figured I would mention it just in case yours does too.

Black olives.

Natural Valley sliced black olives are good, but any black olives will do. I think they are all pretty much the same, right?

Side dish.

I ate my Greek Chicken with a spinach salad topped with light vinaigrette dressing. It was perfect! What will you serve yours with? Let us know in the comments!

Okay, are you ready to try this delicious dinner?

Here is what you need:

1 tablespoon extra virgin olive oil, divided
2 garlic cloves, minced
1 red onion, diced
1 cup cherry tomatoes, halved
1 (2.25 ounce) can sliced black olives, optional
1 teaspoon red wine vinegar
1/2 teaspoon oregano
1/4 teaspoon salt
4 (4 ounce each) boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup crumbled reduced-fat feta cheese

Here is what you do:

Add 1/2 tablespoon oil to a large nonstick skillet. Sauté garlic, red onion, and tomatoes in the oil for 2-3 minutes, or until the vegetables soften.

Mix black olives, red wine vinegar, oregano, and salt in with the vegetables and sauté for an additional 1-2 minutes, allowing the flavors to mix. Transfer tomato/black olive mixture to a small bowl and set aside.

Add remaining 1/2 tablespoon oil to the skillet. Place chicken in the skillet and sprinkle with salt and pepper, to taste. Cook chicken for 4-5 minutes on each side, or until fully cooked.

Serve each chicken breast with 1/4 cup tomato/black olive mixture and 2 tablespoons feta cheese.

Makes 4 servings.
One serving is 1 chicken breast, 1/4 cup tomato/black olive mixture, and 2 tablespoons feta cheese.
One serving is 5 Green, 3 Blue, and 3 Purple points.

Print Recipe

5 from 2 votes

Greek Chicken

5 Green, 3 Blue, and 3 Purple points per serving.

Makes: 4 servings

Calories: 213

Author: Alisha Hughes

Ingredients

• 1 tablespoon extra virgin olive oil, divided
• 2 garlic cloves, minced
• 1 red onion, diced
• 1 cup cherry tomatoes, halved
• 1 (2.25 ounce) can sliced black olives, optional
• 1 teaspoon red wine vinegar
• 1/2 teaspoon oregano
• 1/4 teaspoon salt
• 4 (4 ounce) boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup crumbled reduced-fat feta cheese

Instructions

• Add 1/2 tablespoon oil to a large nonstick skillet. Sauté garlic, red onion, and tomatoes in the oil for 2-3 minutes, or until the vegetables soften.
• Mix black olives, red wine vinegar, oregano, and salt in with the vegetables and sauté for an additional 1-2 minutes, allowing the flavors to mix. Transfer tomato/black olive mixture to a small bowl and set aside.
• Add remaining 1/2 tablespoon oil to the skillet. Place chicken in the skillet and sprinkle with salt and pepper, to taste. Cook chicken for 4-5 minutes on each side, or until fully cooked.
• Serve each chicken breast with 1/4 cup tomato/black olive mixture and 2 tablespoons feta cheese.