Lemon chicken with tomato, olive, and feta salad
Uncooked boneless skinless chicken breast(s)
20 oz, 4 (5-ounce) breasts
1 item(s), large, grated and squeezed
2 cup(s), (1 pint), halved or quartered if large
33⅔ gm, (1/4 cup) pitted Kalamata variety
Reduced-fat feta cheese
¼ cup(s), crumbled
Fresh mint leaves
2 Tbsp, thinly sliced
Olive oil cooking spray
- Heat ridged grill pan over medium-high heat. Sprinkle chicken with lemon zest, salt, and 1/8 teaspoon of pepper. Lightly spray chicken with olive oil nonstick spray. Place chicken in grill pan and cook, turning once, until chicken is cooked through, about 8 minutes.
- Meanwhile, to make salad, combine tomatoes, olives, feta, mint, lemon juice, oil, and remaining 1/8 teaspoon pepper in medium bowl and toss to mix well. Serve chicken with salad.
- Per serving: 1 chicken cutlet and 1/2 cup salad