Lemon chicken with tomato, olive, and feta salad

Total Time
23 min
15 min
8 min
Lemony chicken is paired with a wonderfully flavorful tomato-based salad in this easy Mediterranean-inspired dinner. Another bonus: This entrée ready in under 25 minutes. Fresh grape tomatoes, kalamata olives, creamy feta, and refreshing mint are always a winning and well-loved flavor combination; it’s also delicious served with steak, fish, or shrimp. Named after a city in southern Greece, kalamata olives are large, dark purple olives with a smooth skin, meaty texture, and briny bite—a little can go a long way. Pair it with whole-wheat couscous or orzo for a complete, satisfying meal. Start the side first so that everything is hot and ready at the same time.


Uncooked boneless skinless chicken breast(s)

20 oz, 4 (5-ounce) breasts


1 item(s), large, grated and squeezed

Table salt

½ tsp

Black pepper

¼ tsp

Grape tomatoes

2 cup(s), (1 pint), halved or quartered if large


33 gm, (1/4 cup) pitted Kalamata variety

Reduced-fat feta cheese

¼ cup(s), crumbled

Fresh mint leaves

2 Tbsp, thinly sliced

Olive oil

1½ tsp

Olive oil cooking spray

1 spray(s)


  1. 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.
  2. 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.
  3. Per serving: 1 chicken cutlet and 1/2 cup salad