Greek Chicken
5 Green, 3 Blue, and 3 Purple points per serving.
Makes: 4 servings
Calories: 213
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.