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Mediterranean Topped Grilled Chicken

This bright, flavorful Mediterranean Topped Grilled Chicken is a tasty, healthy, low carb grilling recipe!

Ingredients

Marinade:

  • ½ cup olive oil
  • 1/3 cup Nakano Original Seasoned Rice Vinegar
  • 2 garlic cloves, minced
  • 2 slices red onion
  • ½ teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped or torn fresh basil leaves, rubbed between your fingers to activate flavor
  • 1 teaspoon fresh oregano leaves, rubbed between your fingers to activate flavor

Chicken and Topping:

  • 4 (6 oz each) uncooked boneless, skinless chicken breasts, (1 ½ lbs total)
  • 1 ½ teaspoons olive oil
  • 2 teaspoons Nakano Original Seasoned Rice Vinegar
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • ½ cup chopped grape tomatoes, I cut mine in half on the bias
  • ½ cup chopped cucumbers
  • 12 pitted kalamata olives, cut in half
  • 1 tablespoon sliced or chopped fresh basil leaves
  • 1 thin slice red onion, chopped
  • 2 oz crumbled feta cheese

Instructions

  • Combine all of the marinade ingredients in a gallon Ziploc bag (if you’d like you can place them all in a blender first to help bring out the flavors). Add the chicken to the bag and seal. Use your hands to massage the chicken through the bag and make sure the breasts are evenly coated with marinade. Place the bag in your refrigerator and allow the chicken to marinate for 6-10 hours, turning the bag once or twice to make sure the chicken is evenly coated by the marinade.
  • Pre-heat your grill until hot (ours was set at a medium temperature). Remove the breasts from the marinade and sprinkle with a bit of salt to taste. Transfer the chicken breasts to the hot grill. Cook through, flipping as needed. Ours took 10-15 minutes to cook, but depending on your grill, cooking times may vary.
  • For the topping, combine the olive oil, rice vinegar, garlic powder, onion powder, dried basil, dried oregano, salt and black pepper and stir together until well combined. Add the tomatoes, cucumbers, olives, fresh basil, red onion and feta cheese and stir until well coated.
  • When the chicken breasts are finished cooking, divide the topping evenly over the breasts and serve.

Notes

To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information*:
327 calories, 4 g carbs, 3 g sugars, 14 g fat, 4 g saturated fat, 41 g protein, 0 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 breast with toppings) serving*: (SP calculated using the recipe builder on weightwatchers.com)
Green: 7 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus*:
8 per breast with toppings (PP calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)
*Just a note about the nutrition information and Weight Watchers points for this recipe: If you plug the full amounts of the marinade ingredients listed into a nutrition calculator you will get different nutrition info than I have listed. Since so much of the marinade gets thrown out, I weighed the marinade before adding the chicken and then again after removing the chicken. That way I was able to calculate the nutritional values based more closely on the amount of marinade that actually gets consumed. The totals above should be pretty accurate reflections of what actually makes it onto your plate!