Greek Grilled Chicken with Spinach and Tomatoes
This is one of our favorite easy weeknight suppers. If you have two cooks at home, one can man the grill while the other person quickly sautés the veggies. Otherwise, you can also use a grill pan or even roast the chicken breasts. In the summer months, we prefer to use one or two large fresh tomatoes. However, when fresh tomatoes aren’t in season, canned tomatoes are an even quicker shortcut. Best of all, there’s no chopping required.
Active time
15 minutesTotal time
20 minutesYield
4 servingsServing Size
1/4 recipeNutrition
Share This
Ingredients
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
Instructions
- Season the chicken breasts with 1 tablespoon of the olive oil, ⅛ teaspoon of the salt, and ¼ teaspoon of the pepper.
- 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.
- 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.
- 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
Nutrition
Calories: 350Total Fat: 16g
Saturated Fat: 3.5g
Sodium: 530mg
Carbohydrate: 7g
Fiber: 2g
Total Sugar: 4g (Added Sugar: 0g)
Protein: 41g
How'd it Taste?
Review this Recipe