Ingredients
- Boneless, skinless chicken breasts: 1.5 lbs, cut into 1-inch pieces
- Olive oil: 2 tablespoons
- Red onion: 1 medium, sliced
- Bell pepper (any color): 1, chopped
- Cherry tomatoes: 1 pint, halved
- Kalamata olives: 1/2 cup, pitted and halved
- Feta cheese: 1/2 cup, crumbled
- Dried oregano: 1 teaspoon
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove chicken from skillet and set aside.
- Step 2: Add the sliced red onion and chopped bell pepper to the skillet. Cook until softened, about 5 minutes.
- Step 3: Add the halved cherry tomatoes and dried oregano to the skillet. Cook for another 3-5 minutes, until the tomatoes start to soften and release their juices.
- Step 4: Return the cooked chicken to the skillet. Stir to combine with the vegetables and tomato sauce.
- Step 5: Stir in the halved Kalamata olives.
- Step 6: Sprinkle the crumbled feta cheese over the top of the skillet. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium heat, adding a splash of water or broth to prevent drying.
- Serve this vibrant skillet with a side of couscous or crusty bread to soak up all the delicious juices.
- To maximize the Mediterranean flavor, marinate the chicken in olive oil, lemon juice, and oregano for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American