Grilled Chicken with Tomato-Olive Relish
Lemony Orzo with Pine Nuts
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp kosher salt
- ½ tsp pepper
- 1 pint multicolored grape tomatoes
- ¼ cup pitted kalamata olives
- ½ cup pitted fruity green olives
- 2 cloves garlic, pressed
- ¼ cup extra virgin olive oil
- 2 Tbsp chopped fresh basil
- 2 Tbsp red wine vinegar
Instructions
- Preheat grill to medium-high heat. Pound chicken to even thickness using the heel of your hand or a meat mallet; sprinkle with salt and pepper, and coat with cooking spray.
- Grill chicken, covered, 4 to 5 minutes per side or until done.
- Meanwhile, pulse tomatoes and remaining ingredients in a food processor 2 to 3 times or until coarsely chopped. Serve tomato mixture over chicken.
Side Dish Ingredients
- ¼ cup pine nuts
- 6 oz orzo
- 2 Tbsp extra virgin olive oil
- 2 green onions, sliced
- ½ tsp lemon zest
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Toast nuts in a small dry skillet over medium heat until fragrant. Cook orzo according to package directions; drain.
- Combine orzo, oil, nuts, onions, lemon zest, salt, and pepper in a bowl; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
342
|
187
|
529
|
| Fat (g) | 17 | 9 | 26 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 39 | 4 | 43 |
| Carb (g) | 4 | 22 | 26 |
| Fiber (g) | 0 | 0 | 0 |
| Sodium (mg) | 521 | 161 | 682 |
Quick & Healthy Meal Plan
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