Grilled Herb Chicken with Kalamata Olives, Cherry Tomatoes and Feta Cheese

Serves 4

4 boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
4 tbsp. dried Italian seasoning
1 cup cherry tomatoes, quartered
¼ cup Kalamata olives, pitted and coarsely chopped
½ small red onion, finely diced
1 tbsp. olive oil
1 tsp. red wine vinegar
¼ cup crumbled feta cheese
2 tbsp. thinly sliced fresh mint

Heat a clean grill to medium-high.  Season both sides of the chicken with the Italian seasoning, salt and pepper.  Grill until no longer pink in the middle, 6 to 8 minutes per side. 

While the chicken is cooking, place the tomatoes, olives, red onion, oil and vinegar in a medium bowl.  Toss to combine.  Season with salt and pepper to taste.  Add the feta cheese and mint; gently toss.

To serve, place the chicken on the plate and top with a generous spoonful of the tomato mixture.

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Jennifer Chandler

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