Average: 5 (1 vote)
Active time
15 minutes
Total time
20 minutes
4 servings
Serving Size
1/4 recipe

4 (6-ounce) boneless skinless chicken breasts

2 tablespoons olive oil, divided

¼ teaspoon salt, divided

½ teaspoon pepper, divided

1 (14-ounce) can fire roasted diced tomatoes, no-salt-added

¼ cup pitted kalamata olives

5 ounces baby spinach

¼ cup crumbled feta

  1. Season the chicken breasts with 1 tablespoon of the olive oil, ⅛ teaspoon of the salt, and ¼ teaspoon of the pepper.
  2. Using an outdoor grill or a grill pan, cook for about 7 minutes on each side, until the thickest part of a chicken reads 165°F on a meat thermometer. Set cooked chicken on a clean dish and set aside.
  3. Meanwhile, heat a large skillet over medium-low heat. Add the remaining tablespoon of olive oil to coat the pan. Then add the diced tomatoes and olives and cook for about 3 minutes, stirring often. Add the spinach, ⅛ teaspoon salt, and ⅛ teaspoon pepper and continue cooking, stirring often with tongs, until the spinach is wilted, about 5 minutes.
  4. Divide the spinach mixture into four servings, then top each serving with 1 grilled chicken breast and 1 tablespoon crumbled feta.

An Oldways recipe, courtesy of Kelly Toups


Calories: 350
Total Fat: 16g
Saturated Fat: 3.5g
Sodium: 530mg
Carbohydrate: 7g
Fiber: 2g
Total Sugar: 4g (Added Sugar: 0g)
Protein: 41g

Yield: 4 servings

Serving Size: 1/4 recipe

How'd it Taste?

Nancy Miller
Tomatoes drained or not?
No, not drained!
I drained mine but I won't next time. It was DELICIOUS. I did not have enough spinach so I added some orzo, golden raisins and walnuts.
Nancy Hays

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