Easy Grilled Chicken with Mint and Summer Vegetables

Author: Amy Locurto


  • 4 Chicken Breasts
  • 2 cups Sliced Grape Tomatoes
  • 1 Cucumber Diced
  • ½ Red Onion Diced
  • 3 tablespoons Balsamic Vinaigrette
  • ½ cups Sliced Kalamata Olives
  • 3 cups Whole Grain Rice
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Fresh Mint Diced
  • Feta Cheese optional
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  • Drizzle chicken with olive oil and grill.
  • While chicken is cooking: Mix tomatoes, cucumbers, onions and vinaigrette together and chill.
  • Add salt and pepper to taste.
  • Cook rice and add olives to rice.
  • Serve chicken with rice and serve the cold veggies on top of the chicken.
  • Sprinkle with fresh mint and Feta cheese.
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