Ingredients
- Chicken breasts, boneless and skinless: 1.5 pounds
- Olive oil: 2 tablespoons
- Red onion, sliced: 1 medium
- Bell peppers (red, yellow, or orange), sliced: 2
- Kalamata olives, pitted and halved: 1/2 cup
- Cherry tomatoes, halved: 1 pint
- Feta cheese, crumbled: 4 ounces
- Dried oregano: 1 teaspoon
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through and lightly browned. Remove chicken from skillet and set aside to rest.
- Step 2: Add the sliced red onion and bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Step 3: Stir in the halved cherry tomatoes and Kalamata olives. Cook for another 3-5 minutes, until the tomatoes begin to soften and release their juices.
- Step 4: Slice the cooked chicken breasts and return them to the skillet with the vegetables.
- Step 5: Sprinkle the feta cheese and dried oregano over the chicken and vegetables. Reduce heat to low, cover, and simmer for 5 minutes, or until the feta cheese is slightly melted and the flavors have melded.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat or in the microwave, adding a splash of water or broth if needed to prevent drying.
- Serve this vibrant skillet with a side of couscous or crusty bread to soak up all the delicious juices.
- For extra flavor, marinate the chicken breasts in a lemon-herb vinaigrette for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American