Greek Style Chicken Breasts

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Here’s an easy chicken dish adapted from a Cooking Light recipe that is packed with flavor and sure to please the entire family. I’ve turned the dish into a one pan dinner by cooking the chicken and the vegetables in the same skillet. The chicken breasts are simply cooked with a touch of salt, pepper and dried oregano. The addition of tomatoes and olives sautéed with onions and garlic make a simple sauce and when you top it all with some salty feta cheese you have a light and tasty meal. It really doesn’t get much easier than this.

Serve the chicken alongside a fresh Greek salad and some warm pita bread and you are good to go.

GREEK STYLE CHICKEN BREASTS

3 tablespoons olive oil

4 6 ounce boneless, skinless chicken breasts

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon dried oregano

1 large red onion, thinly sliced

4 cloves garlic, minced

1/2 cup Greek olives

10 cherry tomatoes, halved

1/4 cup fresh parsley, chopped

Juice of 1 lemon

1/2 cup feta cheese, cubed

  • Heat the olive oil in a large skillet set over medium-high heat.
  • Season the chicken breasts on both sides with the salt, pepper and oregano.
  • When the oil shimmers, place the chicken in the pan and cook for 6-8 minutes until it is browned and cooked half way through.
  • Flip the chicken over. Add the onions and garlic to the pan around the chicken and cook for 3 minutes.
  • Add the olives and tomatoes to the pan and continue cooking until the chicken is cooked through.
  • Remove the chicken from the pan and divide among four plates. Divide the sauce over the chicken then top with the parsley, feta and a squeeze of lemon juice.

 

Serves 4

 

 

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