Ingredients
- Boneless, skinless chicken breasts: 1.5 lbs, cut into 1-inch pieces
- Olive oil: 2 tablespoons
- Red onion: 1 medium, thinly sliced
- Bell peppers (red, yellow, or orange): 2, sliced
- Cherry tomatoes: 1 pint, halved
- Kalamata olives: 1/2 cup, pitted and halved
- Feta cheese: 4 ounces, crumbled
- Dried oregano: 1 teaspoon
- Garlic powder: 1 teaspoon
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken and season with salt, pepper, garlic powder, and oregano. Cook until chicken is browned and cooked through, about 6-8 minutes.
- Step 2: Add sliced red onion and bell peppers to the skillet. Cook until softened, about 5-7 minutes.
- Step 3: Stir in halved cherry tomatoes and kalamata olives. Cook for another 2-3 minutes, until the tomatoes begin to soften.
- Step 4: Reduce heat to low. Sprinkle crumbled feta cheese evenly over the chicken and vegetables in the skillet.
- Step 5: Cover the skillet and let it simmer for 2-3 minutes, or until the feta cheese is slightly melted and warmed through.
- Step 6: Serve immediately. Great served with rice, couscous, or pita bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the skillet in a pan over medium-low heat, stirring occasionally, until warmed through.
- Try serving this vibrant skillet over a bed of fluffy quinoa to soak up all the delicious juices.
- Don't overcrowd the skillet when browning the chicken; work in batches to ensure even cooking and optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American