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This Mediterranean Chicken recipe is a delightful way to tour Europe from the comfort of your own dining table. This smoky, grilled chicken breasts topped with a zesty relish of kalamata olives and sun-dried tomatoes is delicious and takes minutes to prepare!

Serves 4
Cooking time: 15 minutes


Cooking Spray
Four 6-ounce skinless chicken breast halves
Salt and freshly ground black pepper
½ cup kalamata olives, pitted and quartered lengthwise
½ cup sun-dried tomatoes (not oil-packed), chopped
2 tablespoons capers, rinsed and drained
½ teaspoon grated lemon zest
2 tablespoons chopped flat-leaf parsley
1 tablespoon extra virgin olive oil or flaxseed oil
6 cups baby spinach
6 cups mixed baby greens
2 red bell peppers, sliced
2 cups broccoli florets
1 cup cherry tomatoes, halved
½ cup fat-free vinaigrette
¼ cup crumbled feta cheese


1. Heat a grill or grill pan over medium heat and spray with cooking spray. Season chicken with salt and pepper. Grill chicken for 5 to 6 minutes or until cooked through.
2. While the chicken cooks, store together the olives, tomatoes, capers, lemon zest, parsley, and olive oil in a small bowl.
3. In a large bowl, toss the spinach, green, peppers, broccoli, and tomatoes with the vinaigrette. Divide among four salad plates.
4. Place one chicken breast on each of four plates. Top with one fourth of the olive-tomato mixture and 1 tablespoon feta cheese.

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