4 (6-ounce) skinless, boneless chicken breast halves
½ teaspoons freshly ground black pepper
Cooking Spray
1 cup grape tomatoes, halved
16 pitted kalamata oives, halved
3 tablespoons light balsamic vinaigrette
3 tablespoons crumbled feta cheese
2 tablespoons small basil leaves

1.    Sprinkle chicken evenly with pepper.
2.    Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 to 7 minutes on each sided or until done. Transfer chicken to a serving platter; keep warm.
3.    While chicken cooks, combine tomatoes, olives, and vinaigrette in a medium bowl.
4.    Add tomato mixture to pan; cook 1 to 2 minutes or until tomatoes soften. Spoon over chicken. Top evenly with cheese and basil. Yield: 4 servings (serving size: 1 chicken breast half, ¼ cup tomato mixture, and ¾ tablespoon crumbled cheese).

Serve with
Orzo with Spring Greens and Rosemary

¾ cup uncooked orzo
1 cup spring greens mix, coarsely chopped
4 teaspoons pine nuts, toasted
1 tablespoon extra-virgin olive oil
½ teaspoon minced fresh rosemary
¼ teaspoon salt

1.    Cook orzo according to package directions, omitting salt and fat. Drain pasta; place in a medium bowl.
2.    Add greens mix and remaining ingredients, tossing well. Yield; 4 servings (serving size: about 2/3 cup)