Grilled chicken breasts with tomato, olive, and feta relish

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Sue Byrom

ingredients

• 1 1/2 cups coarsely chopped cherry tomatoes (about 10 ounces)
• 1/2 cup pitted Kalamata olives, chopped
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons chopped fresh mint
• 1 tablespoon red wine vinegar
• 3/4 cup crumbled feta cheese (about 3 1/2 ounces)
• 4 large skinless boneless chicken breast halves (about 6 to 7 ounces each)

Source: Sue Byrom

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