Recipe information
Yield
Makes 4 Servings
Ingredients
1
1/2 cups coarsely chopped cherry tomatoes (about 10 ounces)
1
/2 cup pitted Kalamata olives, chopped
3
tablespoons extra-virgin olive oil, divided
2
tablespoons chopped fresh mint
1
tablespoon red wine vinegar
3
/4 crumbled feta cheese (about 3 1/2 ounces)
4
large skinless boneless chicken breast halves (about 6 to 7 ounces each)
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Preparation
Step 1
Mix cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, and vinegar in medium bowl. Gently stir in feta cheese. Season relish to taste with salt and pepper.
Step 2
Prepare barbecue (medium-high heat). Brush chicken on both sides with remaining 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper. Grill chicken just until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve.