Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 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
- 1/3 cup Feta Cheese optional
Drizzle chicken with olive oil and grill 5-7 minutes on each side.
While chicken is cooking on the grill, mix tomatoes, cucumbers, onions and vinaigrette together in a bowl, cover and chill.
Add salt and pepper to taste.
Cook rice and add the olives to the rice.
When ready to serve, add the rice to a large platter, place the grilled chicken on the rice and spoon the vegetable mixture on the top of the chicken.
Sprinkle with fresh mint and Feta cheese before serving.
Calories: 859kcal | Carbohydrates: 98g | Protein: 60g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 156mg | Sodium: 675mg | Potassium: 1453mg | Fiber: 6g | Sugar: 4g | Vitamin A: 915IU | Vitamin C: 17mg | Calcium: 145mg | Iron: 4mg