Ingredients:
½ cup extra virgin olive oil, divided
1 tablespoon lemon juice
1 tablespoon minced garlic, divided
1 ½ teaspoons kosher salt
1 teaspoon dried oregano
¾ teaspoons black pepper
½ teaspoon paprika, sweet or smoked
2 pounds boneless, skinless chicken breast, 4 pieces
1 cup diced red onion, ½” dice
1 pound cherry tomatoes, about 3 cups, halved
⅓ cup green olives, or kalamata, sliced
½ cup unsalted chicken broth
¼ cup crumbled feta cheese
2 teaspoons chopped parsley
Instructions :
Marinate the chicken
– In a large bowl, whisk together ¼ cup olive oil, lemon juice, 1 tsp garlic, 1 tsp salt, ¼ tsp black pepper, paprika and garlic. oregano.
Add the chicken pieces and turn to coat well. Cover and let marinate for 15 to 30 minutes.
Sear the chicken
– Heat a large skillet over medium heat.
Add olive oil.
Once hot, add the chicken.
Cook until the surface is golden brown, 3 to 5 minutes.
Flip and cook over medium-low heat for 5 minutes.
Transfer to a plate.
Cook the aromatics
– In the same skillet used to cook the chicken, heat 2 tablespoons of olive oil over medium-low heat.
Sauté onions until translucent, about 2 minutes.
Add garlic and sauté until fragrant, 30 seconds.
Cook the tomatoes
– Add the tomatoes, salt and pepper.
Stir and cook over medium heat until tomatoes begin to soften, about 2 minutes.
Add the olives, stir and cook for 1 minute.
Braise the chicken
– Return the chicken to the skillet, snuggling it into the tomato mixture.
Cover and cook over low heat until internal temperature reaches 160-165ºF (71-74ºC), about 13-17 minutes.
Serve
– Garnish with feta cheese and parsley.
Serve with tomato sauce and olives.
Equipment :
Skillet
Remarks :
Storage: Cover and refrigerate for up to 5 days.
Reheating: Cover and microwave on High in 15-30 second increments until warmed through.