Balsamic Chicken and Olives with Feta-corrected version

  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 10 mins


6ounces can California Black Ripe Olives, drained
1/2cup small diced red bell pepper
1/2cup balsamic vinaigrette salad dressing, divided use
1can non stick cooking spray
20ounces boneless, skinless chicken breast halves (should be 4-5 ounce pieces)
1teaspoon salt
1/2teaspoon freshly ground black pepper
1/4cup small feta cheese crumbles
2tablespoons chopped fresh flat leaf parsley for garnish as desired


Toss olives. red bell pepper, and 3 tablespoons salad dressing together in a small bowl.  Let sit while preparing chicken.

Spray a grill pan with cooking spray and place over medium heat.  Sprinkle chicken on both sides with salt and pepper and brush with remaining salad dressing.  Place in pan and cook 4 to 5 minutes per side or until done.

Place chicken on a platter and top with olive and red bell pepper mixture.  Sprinkle with feta and garnish with parsley as desired.

Yield:  4 servings

Serving suggestions:  delicious with rice pilaf and steamed sugar snap peas

*I'm not sure if my first recipe went through as I had to edit the balsamic dressing becasue the divider was marked and the ingredient amount didn't show up.  This is the correct version.*