Ingredients:
- 1 cup pitted kalamata olives, chopped
- 1 plum tomato, seeded and diced
- 1 garlic clove, minced
- 1 tsp. red wine vinegar
- 1/2 tsp. dried oregano
- 2 tbsp. extra-virgin olive oil, divided
- 1/4 cup fresh parsley leaves, (optional)
- 4 (6 oz.) boneless, skinless chicken breasts
- salt
- freshly ground black pepper
Makes 4 Servings
- Combine olives, tomato, garlic, vinegar, oregano, and 1 tablespoon of the oil in a mixing bowl. Toss with parsley, if using, and season to taste with salt and pepper.
- Heat grill or grill pan to medium-high. rub chicken with remaining oil and season with salt and pepper. Grill until no longer pink inside, about 4 minutes per side. Serve warm with salsa.
WW POINTS VALUE: 8pts.
Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This dinner is quick easy and delicious and can be made any day of the week. Who says salsa has to have Latin or Mexican flare? This tomato salsa has a Mediterranean flare due to the kalamata olives, oregano, parsley and red wine vinegar. This salsa really wakes up your taste buds thanks to the kalamata olives. You can also use pork, fish and even beef in this recipe and the meal will still be delicious.
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