Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Step 2: Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
- Step 3: Stir in diced tomatoes (undrained), chicken broth, and Kalamata olives. Bring to a simmer.
- Step 4: Return chicken to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through and sauce has thickened slightly.
- Step 5: Stir in feta cheese and parsley. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth if needed to loosen the sauce.
- Serve this vibrant skillet over a bed of fluffy couscous or quinoa for a complete and satisfying Mediterranean meal.
- For extra flavor, marinate the chicken in a mixture of 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