Greek Grilled Chicken

I love grilling and when I saw this recipe on Laaloosh I knew I had to make it! The marindae alone would make for a great chicken dish but combine it with the topping of tomatos, feta, kalamata olives and fresh mint and this is an outstanding dish. At only 5 points plus per serving, the flavors are a perfect blend and the mint give it a very fresh taste!

Ingredients

1 1/2 lbs Skinless, Boneless Chicken Breasts, Cut into 6 Fillets

1 Pint Cherry Tomatoes, Cut into Halves

3/4 c Fat Free Feta Cheese

1/2 c Mint Leaves, Chopped

1 T Olive Oil

1/2 c Kalamata Olives, Pitted

1/4 c Red Wine Vinegar

Juice From 1 Lemon

4 Cloves Garlic, Minced

1 t Dijon Mustard

1 T Dried Oregano

Salt and Pepper, to Taste

Directions

1. Combine Vinegar, Lemon Juice, Garlic, Dijon Mustard, Oregano, Salt and Pepper in a small bowl.
2. Pour over Chicken Breasts, cover and refrigerate at least 4 hours.
3. In a medium bowl toss together the Tomatoes, Mint, Feta, Olives, Olive Oil, Salt and Pepper.
4. Heat grill to medium heat and grill chicken until cooked through.
5. Serve Chicken topped with the Tomato Mixture.

Chicken in the Marinade

Topping

Chicken with Topping