The assertive flavor of broccoli rabe can be a schoolyard bully in dishes. But here, the sweet tomatoes and briny feta stand up to its bite, rendering this dish a rustic but comforting favorite. Still, if broccoli rabe proves too strong for your taste, you can substitute broccolini or even tiny, trimmed broccoli florets.

Makes 4 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

4 thick slices whole-wheat country bread
1 clove garlic, peeled (optional), plus 1/4 cup chopped garlic
4 teaspoons extra-virgin olive oil, divided
1 pound chicken tenders, cut crosswise into 1/2-inch pieces
1 bunch broccoli rabe, stems trimmed, cut into 1-inch pieces, or 2 bunches broccolini, chopped (see Ingredient note)
2 cups cherry tomatoes, halved
1 tablespoon red-wine vinegar
1/8 teaspoon salt
Freshly ground pepper to taste
3/4 cup crumbled feta cheese

1. Grill or toast bread. Lightly rub with peeled garlic clove, if desired. Discard the garlic.
2. Heat 2 teaspoons oil in a large nonstick skillet over high heat until shimmering but not smoking. Add chicken; cook, stirring occasionally, until just cooked through and no longer pink in the middle, 4 to 5 minutes. Transfer the chicken and any juices to a plate; cover to keep warm.
3. Add the remaining 2 teaspoons oil to the pan. Add chopped garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Add broccoli rabe (or broccolini) and cook, stirring often, until bright green and just wilted, 2 to 4 minutes. Stir in tomatoes, vinegar, salt and pepper; cook, stirring occasionally, until the tomatoes are beginning to break down, 2 to 4 minutes. Return the chicken and juices to the pan, add feta cheese and stir to combine. Cook until heated through, 1 to 2 minutes. Serve warm over garlic toasts.

NUTRITION INFORMATION: Per serving: 313 calories; 11 g fat (5 g sat, 5 g mono); 68 mg cholesterol; 26 g carbohydrate; 29 g protein; 4 g fiber; 613 mg sodium.
Nutrition bonus: Vitamin C (160% daily value), Vitamin A (140% dv), Selenium (28% dv), Calcium (20% dv).
2 Carbohydrate Servings

TIP: Ingredient Note: Pleasantly pungent and mildly bitter, broccoli rabe, or rapini, is a member of the cabbage family and commonly used in Mediterranean cooking. Broccolini (a cross between broccoli and Chinese kale) is sweet and tender - the florets and stalks are edible.

This fast to prepare dish is a complete dinner on a plate- lean protein, whole grain carbs, vegetables and dairy. I used broccoli, low fat feta, chicken breast sliced thinly, grape tomatoes,a little less garlic and reduced fat feta that I had on hand. Next time I make it I'll shop for the other "broccolis" but it was very good with the equal substitutions.

Anonymous

Recipe sounds very good except I would definetly change the toast to whole wheat pasta and have for lunch

Anonymous, Beach Haven, N.

My husband picked out this recipe and when I saw it, I didn't think it was going to taste great. However, we both loved it. We used homemade whole wheat bread which could stand up to the assertive flavors of the broccoli rabe and the garlic. The tomatoes mellowed the tastes out and the cheese added a wonderful taste to the dish. All in all, one of our favorites that we'll make again and again.

, Millington, NJ

My husband picked out this recipe and when I saw it, I didn't think it was going to taste great. However, we both loved it. We used homemade whole wheat bread which could stand up to the assertive flavors of the broccoli rabe and the garlic. The tomatoes mellowed the tastes out and the cheese added a wonderful taste to the dish. All in all, one of our favorites that we'll make again and again.

, Millington, NJ

So, so tasty! The mild bitterness of the rabe really complements the sweetness of the tomatoes and the saltiness of the feta. A minor drawback is that this dish is a bit high in sodium because of the feta.

Anonymous, Ottawa, Ca