Chicken with Yellow Pepper-Olive Grilled Salsa

By á-25010

MAKES: 4 servings
SERVING SIZE: 1 chicken breast half and about 1/3 cup salsa

5 weightwatcher points

Ingredients

• 4 skinless, boneless chicken breast halves, rinsed, patted dry, and flattened to 1/2-inch thickness (1-1/4 to 1-1/2 pounds)
• 3 tablespoons light balsamic vinaigrette salad dressing
• Nonstick cooking spray
• 1 medium yellow sweet pepper, quartered
• 1 medium onion, cut into 1/2-inch-thick slices
• 16 pitted kalamata olives, chopped
• 2 teaspoons snipped fresh rosemary

Preparation

Step 1

1. Lightly brush the chicken breast halves with 1 tablespoon of the vinaigrette and set aside.

2. Coat a grill pan or grill rack with cooking spray and place over medium-high heat until hot. Coat vegetables with cooking spray and cook 4 to 6 minutes on each side or until just tender and slightly charred. Place on cutting board to cool slightly.

3. Cook chicken 4 to 5 minutes on each side or until no longer pink in center.

4. Meanwhile, chop the cooked vegetables and place in a medium bowl with the olives, rosemary, and remaining vinaigrette. Toss gently until well blended. Serve over chicken. Makes 4 (1 chicken breast half and about 1/3 cup salsa each)