Ingredients
- 1.5 lbs Chicken breasts, boneless & skinless, cut into bite-sized pieces
- 3 tbsp Extra virgin olive oil
- Salt & black pepper, to taste
- 2 medium Zucchini, sliced into half moons
- 2 Red bell peppers, diced into chunks
- 1 large Red onion, sliced into strips
- 2 cups Cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and halved
- 4 cloves Garlic, minced
- 1/4 cup Sun dried tomatoes, chopped
- 2 tsp Dried oregano
- 1 tsp Dried basil
- 1/2 tsp Dried thyme
- 1 Lemon, juice only
- 0.5 cup Feta cheese, crumbled
- 2 tbsp Fresh parsley, optional garnish
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Instructions
- Prep ingredients and chop everything before cooking.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken with salt and black pepper. Sear chicken for about 6 to 8 minutes until golden and cooked through.
- Remove chicken and keep warm on a plate.
- Add remaining 2 tablespoons of olive oil to the skillet, sauté onions and garlic until fragrant, about 2 minutes.
- Toss in zucchini and red bell peppers, sauté for about 4 to 5 minutes.
- Add sun dried tomatoes and mix well.
- Add cherry tomatoes, dried oregano, dried basil, and dried thyme. Cook for about 2 to 3 minutes until cherry tomatoes blister.
- Combine chicken and vegetables, toss everything, and let cook for a minute or two.
- Add lemon juice, Kalamata olives, and crumbled feta. Stir gently and serve hot.
Notes
- Great as leftovers, can be paired with rice, couscous, or crusty bread.