Grilled Chicken Breasts with Tomato-Olive Relish

Our tasty no-cook relish was inspired by Italian puttanesca sauce. Serve with a crisp green vegetable or a Mediterranean side dish like Grilled Eggplant with Feta and Fresh Mint.

PREP: 15 minutes GRILL: 10 to 12 minutes

MAKES: 4 main-dish servings

2 ripe medium tomatoes (6 to 8 ounces each), cut into -inch pieces

¼ cup Kalamata olives, pitted and coarsely chopped, plus whole olives for garnish

2 tablespoons minced red onion

2 tablespoons capers, drained

1 teaspoon red wine vinegar

3 teaspoons olive oil

4 small skinless, boneless chicken breast halves (about 1 pound total)

¼ teaspoon salt

¼ teaspoon coarsely ground black pepper

1. In small bowl, mix tomatoes, olives, onion, capers, vinegar, and 1 teaspoon oil; set aside.

2. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

3. In medium bowl, toss chicken with salt, pepper, and remaining 2 teaspoons oil until evenly coated.

4. Place chicken on hot grill rack or pan and grill until juices run clear when thickest part of breast is pierced with tip of knife, 10 to 12 minutes, turning over once.

5. To serve, top chicken with tomato-olive relish and garnish with olives.

EACH SERVING: About 200 calories, 27g protein, 5g carbohydrate, 7g total fat (1g saturated), 66mg cholesterol, 565mg sodium

TIP: If you’d like, double the tomato-olive mixture and toss half with 8 ounces cooked corkscrew pasta. Serve the pasta at room temperature alongside the chicken.