Description
Description A vibrant one-skillet dish featuring tender chicken, colorful vegetables, briny olives, and tangy feta, perfect for quick weeknight dinners.
Ingredients
- 1.5 lbs chicken breasts, boneless & skinless, cut into bite-sized pieces
- 3 tablespoons extra virgin olive oil, divided
- Salt & black pepper, to taste
- 2 medium zucchini, sliced into half-moons
- 2 red bell peppers, diced into chunks
- 1 large red onion, sliced into strips
- 2 cups cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and halved
- 4 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 lemon, juice only
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, optional garnish
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Instructions
- Prepare everything first, washing and chopping vegetables, halving cherry tomatoes, slicing zucchini and onion, chopping sun-dried tomatoes, pitting olives, and mincing garlic.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- Toss the chicken pieces with salt, pepper, and half the oregano.
- Add the seasoned chicken to the skillet and sear for 2–3 minutes per side until golden brown.
- Remove the chicken and tent with foil to keep warm.
- Add the remaining tablespoon of olive oil to the skillet, then sauté sliced onion and minced garlic for 2–3 minutes.
- Stir in zucchini, red bell peppers, and sun-dried tomatoes. Cook until tender-crisp, about 4–6 minutes.
- Return the chicken to the skillet, add cherry tomatoes and Kalamata olives, remaining oregano, basil, thyme, and lemon juice. Toss and cook for another 2–3 minutes.
- Remove from heat, sprinkle with feta and garnish with parsley.
- Serve over grains, with bread, or as a salad on greens.
Notes
- Notes
- For a lighter version, skip the feta or substitute with firm tofu or chickpeas for a vegetarian option.