CHICKEN BREAST WITH TOMATOES & FETA

By porklion

Ingredients

• 1 lb. boneless, skinless chicken breasts
• 1 1/2 Tablespoons olive oil, divided
• 1/3 cup crumbled feta
• 5 Roma (plum) tomatoes, seeded and coarsely chopped
• 1/3 cup toasted pine nuts
• 1/4 cup finely chopped red onion
• 1 Tablespoon white wine vinegar
• 2 Tablespoons chopped fresh parsley

Details

Servings 4
Adapted from stopandshop.com

Preparation

Step 1

Preheat oven to 350°F. Place chicken on a baking pan and drizzle with 1/2 tablespoon of oil; turn to coat. Season with pepper to taste. Bake 25 minutes or until an instant-read thermometer registers 165°F.

Meanwhile, for the salad, combine feta, tomatoes, pine nuts, onion, vinegar and remaining 1 tablespoon oil.

Place 1 chicken breast and a large spoonful of salad on each of 4 individual plates. Sprinkle with parsley, and serve.