Chicken Breasts with Tomatoes and Olives

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• The 5 ingredients:
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• 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.

Tilapia Po'Boy Recipe

INGREDIENTS
2 large tilapia fillets (6-7 ounces each)
2 teaspoons Cajun spice blend (without added salt)
1/2 teaspoon salt
1 large egg white
2 tablespoons water
1/2 cup fine cornmeal
2 tablespoons canola oil, divided
5 tablespoons low-fat mayonnaise
3 tablespoons finely chopped dill pickle
4 small whole-wheat hoagie buns (2-3 ounces each), toasted
2 ripe plum tomatoes, sliced
1/2 cup thinly sliced red onion
2 cups very thinly sliced romaine

PREPARATION
Sprinkle fish with Cajun spice and salt, then cut each fillet in half lengthwise. Whisk egg white and water in a shallow dish. Place cornmeal in another shallow dish. Dip the fish in the egg mixture, then in the cornmeal. (Discard any leftover egg and cornmeal.)
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish (it will be a tight fit) and cook until golden brown on the bottom, 3 to 5 minutes. Turn over, swirl in the remaining 1 tablespoon oil and cook until the fish is golden brown on the other side and opaque in the middle, 3 to 5 minutes more.
Combine mayonnaise and pickle in a small bowl. To assemble the sandwiches, spread 1 generous tablespoon of the mixture on each bun. Top with a piece of fish, tomato, onion and lettuce.

NUTRITION
Per serving: 379 calories; 15 g fat (2 g sat, 6 g mono); 47 mg cholesterol; 42 g carbohydrates; 5 g added sugars; 10 g total sugars; 23 g protein; 6 g fiber; 860 mg sodium; 578 mg potassium.
Nutrition Bonus: Vitamin A (48% daily value), Vitamin B12 (23% dv),

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