Ingredients
- Boneless, skinless chicken breasts: 2 (about 6 ounces each)
- Olive oil: 2 tablespoons
- Red onion: 1 medium, thinly sliced
- Bell pepper (any color): 1, sliced
- Cherry tomatoes: 1 pint, halved
- Kalamata olives: 1/2 cup, pitted and halved
- Feta cheese: 4 ounces, crumbled
- Dried oregano: 1 teaspoon
Instructions
- Step 1: Season chicken breasts with salt, pepper, and oregano. Heat olive oil in a large skillet over medium-high heat.
- Step 2: Add chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through and no longer pink inside. Remove chicken from the skillet and set aside.
- Step 3: Add sliced red onion and bell pepper to the skillet and cook until softened, about 5-7 minutes.
- Step 4: Stir in halved cherry tomatoes and Kalamata olives. Cook for an additional 2-3 minutes, until the tomatoes begin to soften.
- Step 5: Slice the cooked chicken breasts and add them back to the skillet with the vegetables.
- Step 6: Sprinkle crumbled feta cheese over the entire skillet and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the skillet on the stovetop over medium heat, adding a splash of water or broth if needed to prevent sticking.
- Serve this vibrant skillet with a side of warm pita bread or couscous to soak up all the delicious juices.
- Don't overcrowd the skillet when cooking the chicken; cook in batches if necessary to ensure proper browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American