Lemon Chicken with Tomato, Olive and Feta Salad

by Anne Bennett on February 20, 2016

Halved grape tomatoes, chopped kalamata olives and feta cheese, doused in lemon juice and a splash of olive oil. Turns hum-drum BS chicken into a party-for-the-mouth!

Boneless skinless chicken breasts. They’re low in fat and high in protein. What more can one say about them?  I can think of two words: boring and bland. And here are two more words: tough and tasteless. BS chicken breasts have long been the go-to dinner choice for people trying to lose weight because they are diet-friendly.

I’m not promising miracles here, but there is a solution to the dreaded fowl. First of all, cut BS chicken breasts horizontally into two pieces, making two thin breasts.*  Many supermarkets sell these pre-packaged as thin-sliced chicken cutlets. The thinner slices cook more quickly and reduce the likelihood that you’ll overcook thick, unevenly shaped breasts.

Second, serve your chicken topped with this fabulous — I kid you not — tomato, olive, feta “salad.”   The recipe, from Weight Watcher’s new SmartPoints cookbook, is a winner by any standards, whether you’re lean-and-mean or fat-and-sassy.

If you’re not counting WW SmartPoints, make extra topping and scoop it onto a piece of crusty bread. This is not diet food. This is just plain delicious.

4 (5-oz.) thin-sliced skinless boneless chicken breasts
Grated zest and juice of 1 lemon
1/2 tsp. salt
1/4 tsp. pepper
1 pint grape tomatoes, halved
1/4 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled reduced-fat feta cheese
2 Tbsp. thinly sliced fresh mint (I used basil)
1 1/2 tsp. olive oil

Sprinkle chicken with lemon zest, salt and 1/8 tsp. pepper. Lightly spray skillet or grill pan with nonstick spray, heat over medium-high heat and cook chicken, turning once, until chicken is cooked through and lightly browned, about 8 minutes.

Meanwhile, to make salad, combine lemon juice, tomatoes, olives, feta, herbs, olive oil and remaining 1/8 tsp. pepper in a medium bowl and toss to mix well. Serve chicken topped with salad.

*To make chicken cutlets: Place one chicken breast on the counter; press down firmly on the top of the breast with the palm of your hand and slowly slice horizontally through its center, starting at the thickest part of the breast, with a sharp knife. Voila — two pieces of chicken instead of one.

Serves 4 (1 chicken cutlet and 1/2 cup salad)
WW SP per serving: 4

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