1 ½ lbs skinless, boneless chicken breasts, cut into 6 fillets
1 pint cherry tomatoes, cut in halves
3/4 cup fat free feta cheese
1/2 cup mint leaves, chopped
1 tbsp olive oil
1/2 cup kalamata olives, pitted
1/4 cup red wine vinegar
Juice from 1 lemon
4 cloves garlic, minced
1 tsp Dijon mustard
1 tbsp dried oregano
Salt and pepper to taste
Prepare marinade by combining vinegar, lemon juice, garlic, mustard, oregano, salt and pepper in a small bowl.
Pour over chicken breasts, making sure that all chicken is submerged in marinade as much as possible. Cover and refrigerate at least 3 hours or overnight.
In medium bowl, toss together the tomatoes, mint leaves, feta, olives, olive oil, and salt and pepper.
Heat a grill pan, or outdoor grill to medium heat. Cook chicken until cooked through, about 3-4 minutes per side.
Place chicken on serving platter, and spoon tomato mixture over top.
Preparation time: 10 minute(s)