Greek-Style Chicken Breasts

By KDCooks

from Cooking Light - May 2014

Ingredients

• Cooking spray
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 tablespoons olive oil
• 1 3/4 cups vertically sliced onion
• 1 tablespoon minced garlic
• 1 ounce chopped pitted kalamata olives (about 14)
• 1 medium tomato, halved and sliced
• 1/4 cup chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh oregano
• 2 teaspoons fresh lemon juice
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 6 minutes on each side or until done.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 4 minutes. Add olives and tomato; cook 3 minutes or until tomato begins to break down, stirring occasionally. Remove pan from heat; stir in parsley, oregano, and juice. Top chicken with tomato and olive mixture; sprinkle feta evenly over chicken.