Grilled Greek Chicken Recipe (2 Points)

• 1 ½ lbs skinless boneless chicken breasts (cut into 6 fillets)
• 1 pint cherry tomatoes (halved)
• ½ cup fat-free feta cheese
• ½ cup mint leaves (chopped)
• 1 tbsp olive oil
• ½ cup kalamata olives (pitted)
• ¼ cup red wine vinegar
• Juice from 1 lemon
• 4 cloves garlic (minced)
• 1 tsp Dijon mustard
• 1 tbsp dried oregano
• Salt and pepper to taste

1. Prepare the marinade: whisk together the red wine vinegar, lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and pepper in a small bowl.
2. Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Turn to coat and refrigerate for at least 3 hours or overnight for best results.
3. In a medium bowl, combine the halved cherry tomatoes, chopped mint, crumbled feta, pitted kalamata olives, olive oil, and a pinch of salt and pepper. Toss gently and set aside.
4. Heat a grill pan or outdoor grill to medium heat. Grill the chicken until cooked through, about 3–4 minutes per side depending on thickness, or until the internal temperature reaches 165°F (74°C).
5. Transfer the chicken to a serving platter and spoon the tomato, mint, olive, and feta mixture over each cutlet. Serve immediately.

Serving size: 1 chicken cutlet with tomato/feta topping.