I've been trying to add more chicken to my diet, after many years of not eating it. It's a solid source of protein, and the chicken breast is a healthy choice as it's the leanest part of the bird. It's a perfect meat for a hot barbeque grill or a stove top cast-iron pan. I served this with grilled yellow zucchini and string beans, which is a nice colour contrast to the bright cherry tomatoes and dark olives.
Grilled Chicken Breasts with Tomato, Olive and Feta Relish (serves 4)
Source: Bon Appetit, June 2007
1 1/2 cups coarsely chopped cherry tomatoes
1/2 cup pitted Kalamata olives, chopped
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh mint
1 tablespoon red wine vinegar
3/4 cup crumbled feta cheese
4 large skinless boneless chicken breast halves (about 6 to 7 ounces each)
In a medium bowl, add cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, vinegar and feta cheese. Season relish to taste with salt and pepper.
Prepare barbecue or heat a stove top cast-iron pan to a medium-high heat. Brush chicken on both sides with remaining 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve.