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Lemon Chicken with Tomato, Olive and Feta Salad

This juicy, lemony salad is so delicious I submerged my chicken breast in it!

This Mediterranean-inspired recipe hails from the Weight Watchers recipe box. It's crazy low in calories/WW Points and is a longstanding favorite for easy, savory Spring dining. The salad is a mixture of fresh grape tomatoes, Kalamata olives, feta cheese and either mint or basil tossed together with olive oil and lots of lemon juice. If you're not into chicken (or you've eaten so much you're beginning to sprout feathers) you can also serve this salad with steak, salmon or shrimp. Feeling indulgent? Serve it on crusty bread!

Kalamata olives, named after a city in southern Greece, are large, dark purple olives with a meaty texture and briny taste. You can buy them in jars or in the deli section of major supermarkets. Be sure to get them pitted. They'll likely become your favorite olives.

4 (5-oz.) boneless skinless chicken breasts (See note below)

1 lemon, grated and squeezed

1/2 tsp. kosher salt

1/4 tsp. black pepper

2 cups (1 pint) grape tomatoes, halved

1/4 cup pitted Kalamata olives, halved

1/4 cup reduced-fat feta cheese, crumbled

Fresh mint or basil leaves, thinly sliced

1 1/2 tsp. olive oil

Olive oil cooking spray

Sprinkle chicken with lemon zest, salt and pepper. Lightly spray chicken with olive oil cooking spray and grill, 6 to 8 minutes per side, until cooked through.

Note: If your chicken breasts are thick, you can cover them with plastic wrap and with a meat mallet or rolling pin pound them to an even thickness, about 1/2-inch thick. They will cook in less time, about 5 minutes per side, and be more tender.

To make salad, combine tomatoes, olives, feta, mint (or basil), lemon juice and olive oil in a bowl and toss to mix well. Season to taste with salt and pepper. Serve chicken with salad and extra lemon wedges.

Serves 4

Each serving = 1 chicken cutlet and 1/2 cup salad

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