- 4 (6oz.) skinless, boneless, chicken breast halves
- salt and pepper
- 1 1/2 tbsp. olive oil
- 1 3/4 c. vertically sliced onion
- 1 tbsp. minced garlic
- 1 oz. chopped and pitted kalamata olives
- 1 medium tomato, halved and sliced
- 1/4 c. chopped fresh parsley
- 2 tsp. chopped fresh oregano
- 2 tsp. fresh lemon juice
- 1 oz. crumbled feta cheese
Heat a grill pan over medium-high heat and coat with cooking spray. Sprinkle chicken with salt and pepper and add to the pan, cooking for 6 minutes on each side. Heat a large skillet over medium-high heat, add the oil and swirl to coat. Then add onion and garlic, saute for 4 minutes, then add the olives and tomato. Cook everything for 3 minutes or until the tomato begins to break down. Remove the pan from the heat and stir in the parsley oregano and lemon juice. Lastly, top the chicken with the tomato mixture and sprinkle with feta.
Cooking Light serves this dish with herbed gold potatoes but I also found this dish pairs exceptionally well with pasta or quinoa. Adding a grain definitely rounds out the dish–I highly recommend it! The only thing that could make this dish better would be to have a deck or patio I could eat it outside on 🙂 Test this chicken out–it’s quick and absolutely delicious–you won’t be disappointed (I’m ashamed to admit I ate almost the entire pot, it’s THAT good). But until next time, keep eating!