Grilled Chicken with Fresh Greek Salad

Ingredients:

-3 tbsp extra-virgin olive oil

-2 tsp fresh lemon juice

-1 tsp red wine vinegar

-½ tsp dried oregano

-½ tsp dried Italian herb seasoning

-Salt and pepper to taste

-1 clove garlic, pressed through garlic press

-4 boneless skinless chicken breasts

-2 cups chunks tomatoes

-1 piece (5-inches/12 cm) cucumber, cut into chunks

-1 sweet yellow or orange pepper, cut into chunks

-¼ cup thinly sliced red onion

-6 pitted Kalamata olives, halved

-¼ cup crumbled feta cheese

Method:

• In large bowl, whisk together oil, lemon juice, vinegar, oregano, Italian seasoning, salt, pepper and garlic. Transfer 4 tsp of dressing to glass bowl; add chicken and turn to coat. (Make-ahead: Cover and refrigerate for 30 minutes or up to 1 day.

• To remaining dressing, add tomatoes, cucumber, yellow pepper, onion and olives; toss and set aside.

• Place chicken on greased grill over medium heat. Grill, covered, for 6 to 8 minutes per side or until no longer pink inside. Divide chicken and salad among serving plates and sprinkle with cheese.

Makes 4 servings

*count each as 3 proteins and 2 fats.

Recipe courtesy of The Ottawa Citizen and Foodland Ontario.