Greek Chicken and Vegetable Skillet with Olives and Feta

Preparation 00:15 Cook Time 00:10 Serves 4     adjust servings


Ingredients

Greek Chicken

  • 3/4 pound boneless skinless chicken breasts, cut into bite sized pieces
  • 2 teaspoons olive oil
  • 1/2 of a lemon, juiced
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
  • 1/2 teaspoon dried dill
  • 1 clove of garlic, grated
  • Kosher salt and freshly ground black pepper to taste

Other Ingredients

  • 1/2 cup diced red onion
  • 1/2 cup diced red bell pepper
  • 1 zucchini, diced
  • 1/2 cup cherry tomatoes, halved
  • 4 artichoke hearts, chopped (frozen or canned)
  • 10 kalamata olives, halved
  • 1/2 of a lemon, juiced
  • 1/4 cup crumbled feta cheese

Instructions

  1. In a medium sized bowl add the seasoning for the Greek chicken and stir together until combined.
  2. Add in the cut up chicken and toss together until the chicken is completely coated in the mixture. Set aside.
  3. Cut up all of the vegetables then heat a 12 inch skillet over medium high heat.
  4. Spray the skillet with cooking oil, then add in the chicken. Cook the chicken for 4-6 minutes or until it's cooked through. Remove from the skillet onto a plate.
  5. Spray the skillet with more cooking oil then add in the onion and red bell pepper. Sauté for 2-3 minutes then add in the zucchini and tomatoes and cook another 2-3 minutes.
  6. Add the chicken back into the skillet along with the chopped artichoke hearts and kalamata olives. Stir everything until combined and warmed through.
  7. Squeeze the juice of half a lemon over the top and add in the feta cheese. Taste for seasoning then serve immediately.

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Recipe Notes

  • To get the full flavor of dried spices, rub them between the palms of your hands before combining.
  • Since there are several salty ingredients in this meal, be careful not to over salt your chicken and always taste for seasoning before serving.
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