Ingredients:
½ cup extra-virgin olive oil, divided
1 tablespoon lemon juice
1 tablespoon minced garlic, divided
1 ½ teaspooons 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 stock
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 teaspoon garlic, 1 teaspoon salt, ¼ teaspoon black pepper, paprika, and oregano.
Add the chicken pieces and turn to evenly coat. Cover and marinate for 15 to 30 minutes.
Sear the Chicken
– Heat a large skillet over medium heat.
Add the 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 pan used to cook the chicken, heat 2 tablespoons of olive oil over medium-low heat.
Saute the onions until translucent, about 2 minutes.
Add the garlic, and saute until fragrant, 30 seconds.
Cook the Tomatoes
– Add the tomatoes, salt, and pepper.
Stir and cook over medium heat until the tomatoes start to soften, about 2 minutes.
Add the olives, stir, and cook for 1 minute.
Braise the Chicken
– Add the chicken back to the pan, nestling it into the tomato mixture.
Cover and cook over low heat until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 13 to 17 minutes.
To Serve
– Garnish with feta cheese and parsley.
Serve with tomato and olive sauce.
Equipment :
Skillet
Notes :
Storing: Cover and refrigerate for up to 5 days.
Reheating: Cover and microwave on high setting in 15 to 30-second increments until hot.