I am trying to branch out in our flavor palate and also trying to use items that are getting close to the "use by" date.  I had kalamata olives from our venture into changing up the tuna salad that was getting boring and with that in mind, and a brand new Cooking Light Magazine on the table, I went for the Mediterranean Chicken recipe.

You will need:

2 boneless skinless chicken breasts filleted in half ( I used 6 tenderloins...seemed like less work)
spray oil of your choice
salt
pepper
1 onion cut in half and then sliced vertically
2 cloves garlic minced
1 medium tomato chopped in large pieces (I used 14 grape tomatoes the I quartered)
1 ounce kalamata olives chopped
1/4 cup chopped parsley
2 teaspoons lemon juice
small amount of crumbled cheese (I used queso fresco but they called for feta.  Any crumbly cheese would do)

Salt and pepper your chicken and grill it either on a table top grill or a grill pan, your choice.  (You will need to spray your pan with the spray of your choice.) I have a panini maker that has grill plates so that is what I used.  It only took five minutes for the chicken tenders but it may take up to ten if you use the filleted chicken breasts. When they are done take them off and set them to the side. While the chicken  is cooking put about a tablespoon of olive oil in the skillet over medium heat.  Add the onion and garlic and cook for about four minutes.  Then add the olives and tomatoes and cook for another four minutes.  Take the skillet off the heat and add the lemon juice and parsley and nestle the chicken down in the mixture to bring it back up to temp.  Let it sit for a few minutes while you finish up the roasted veggies.
When the veggies are done plate the chicken with the onion and tomato mixture on top and then put some of the crumbled cheese on top of that.  It was really easy and very tasty!!!

Roasted veggies are just the potatoes and carrots sliced and the broccoli cut into just florets.  Toss in olive oil, salt, pepper, garlic powder and fresh minced rosemary.  Bake at 425 for about 20 minutes.

The muffins were just your standard cornbread recipe with one chopped jalapeno pepper and one cup finely shredded cheddar cheese added and cooked in a mini muffin pan.

Yummy and now in the rotation.