Chicken Breasts with Tomatoes and Olives

• Ingredients

• The 5 ingredients:
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 cup multicolored cherry or grape tomatoes, halved
• 3 tablespoons oil and vinegar dressing, divided
• 20 olives, halved
• 1/2 cup (2 ounces) crumbled feta cheese

Preparation

1. Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

Chicken and Cashews

Ingredients

• 3 tablespoons low-sodium soy sauce, divided
• 2 tablespoons dry sherry
• 4 teaspoons cornstarch, divided
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces 
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon honey
• 2 teaspoons sesame oil, divided
• 3/4 cup chopped onion 
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper 
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1/2 cup chopped green onions (about 3 green onions)
• 1/4 cup chopped unsalted dry-roasted cashews 

Preparation

1. 1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
2. 2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
3. Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro