3 tbsp extra-virgin olive oil
2 tsp fresh lemon juice
1 tsp red wine vinegar
½ tsp dried oregano
½ tsp dried Italian herb seasoning
Salt and pepper to taste
1 clove garlic, pressed through garlic press
4 boneless skinless chicken breasts
2 cups chunks tomatoes
1 piece (5-inches/12 cm) cucumber, cut into chunks
1 sweet yellow or orange pepper, cut into chunks
¼ cup thinly sliced red onion
6 pitted Kalamata olives, halved
¼ cup crumbled feta cheese

• In large bowl, whisk together oil, lemon juice, vinegar, oregano, Italian seasoning, salt, pepper and garlic. Transfer 4 tsp of dressing to glass bowl; add chicken and turn to coat. (Make-ahead: Cover and refrigerate for 30 minutes or up to 1 day.
• To remaining dressing, add tomatoes, cucumber, yellow pepper, onion and olives; toss and set aside.
• Place chicken on greased grill over medium heat. Grill, covered, for 6 to 8 minutes per side or until no longer pink inside. Divide chicken and salad among serving plates and sprinkle with cheese.

Makes 4 servings; count each as 3 proteins and 2 fats.
Recipe courtesy of The Ottawa Citizen and Foodland Ontario.