Balsamic Chicken with Goat Cheese | Almond Rice Pilaf

Prep time: 10 minutes Cook time: 20 minutes

per serving: 278calories; 41 grams protein; 11 grams total fat; 1 gram fiber; 3 grams saturated fat; 2 grams carbohydrates; 105 mgs cholesterol; 136 mgs sodium; 7 WW points plus // nutrition is based on a 6 oz boneless chicken breast

Quick Lower Calorie

Balsamic Chicken with Goat Cheese


4 boneless, skinless chicken breasts

coarse salt and freshly ground pepper, to taste

1 tablespoon olive oil

1 cup grape tomatoes halved

1 2.25-ounce can sliced black olives drained

1/4 cup balsamic vinegar

3 tablespoons crumbled goat cheese

1/4 cup fresh basil torn

1 teaspoon garlic, minced

1 whole lemon(s), cut into wedges

1/2 cup olive oil


Sprinkle chicken evenly with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat. Cook chicken 6 to 7 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.
While chicken cooks, combine tomatoes, garlic, olives, balsamic vinegar, olive oil and freshly ground pepper in a medium bowl.
Add tomato mixture to pan; cook 1 to 2 minutes or until tomatoes soften. Spoon over chicken. Top evenly with cheese and basil. Serve with lemon wedges.

Almond Rice Pilaf


1 tablespoon butter

1.5 cups brown rice uncooked

3 cups vegetable broth

1/4 cup chopped almonds

3 tablespoons Italian parsley chopped

coarse salt and freshly ground pepper, to taste


Melt butter in a large saucepan over medium-high heat. Stir in rice, and cook, stirring constantly, 5 minutes or until golden. Add broth and bring to a boil. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed and rice is tender. Stir in almonds, parsley and salt and pepper.
Remove from heat, and let stand 5 minutes. Fluff rice with a fork.