Chicken with Tomatoes, Basil, and Feta

From My Carolina Kitchen

2 6-ounce skinless, boneless chicken breast halves

Kosher salt and freshly ground black pepper to taste

Extra virgin olive oil for sautéing

¾ cup grape tomatoes, halved

10 pitted Kalamata olives, halved

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

3 tablespoons crumbled feta cheese

1 tablespoon small basil leaves, torn

Sprinkle the chicken with salt and pepper to taste. Heat about 2 teaspoons extra virgin olive oil in a 10” non-stick pan over medium high heat. Add chicken to pan; cook 6 minutes on each side or until done. Transfer the chicken to a serving platter and keep warm.

Remove the pan from the stove and let it cool a little. Meanwhile combine the tomatoes, olives, 2 tablespoons extra virgin olive oil in a medium bowl. Add the tomato mixture to the pan and heat over medium heat and cook 1 to 2 minutes or until tomatoes soften. Spoon over chicken. Top evenly with cheese and basil. Serve over Orzo with Slivered Almonds. Yield: 2 servings

Serve with Orzo with Slivered Almonds

Adapted from Cooking Light’s Fresh Food Fast

½ cup uncooked orzo

½ cup spring greens mix, coarsely chopped

2 teaspoons slivered almonds, toasted

1 tablespoon extra virgin olive oil

½ teaspoon minced fresh rosemary

Kosher salt and freshly ground black pepper to taste

Cook orzo according to package directions. I salted the water, which they didn’t suggest but I do not like pasta cooked without salt. Drain pasta when done. Toss the spring greens mix with 1 tablespoon extra virgin olive oil, season to taste with salt and pepper, and toss with orzo and toasted almonds.

Adapted from Cooking Light’s Fresh Food Fast