Chicken with Yellow Pepper-Olive Salsa

Sweet yellow peppers and briny Kalamata olives combine to create a sweet and salty garnish for quick-cooking chicken breasts.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• 4 skinless, boneless chicken breast halves, rinsed, patted dry and flattened to ½-inch thickness (1-¼ to 1-½ pounds)
• 3 tablespoons light balsamic vinaigrette salad dressing, divided
• 1 medium yellow sweet pepper, quartered
• 1 medium onion, cut into ½-inch-thick slices
• 16 pitted Kalamata olives, chopped
• 2 teaspoons snipped fresh rosemary

Directions

1. Lightly brush the chicken breast halves with 1 tablespoon 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 2 tablespoons vinaigrette. Toss gently until well blended. Serve over chicken.

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