20-Minute Mediterranean Chicken Skillet

Ingredients

• 2 breasts (~300 g) chicken breast, cubed
• 2 tbsp olive oil
• 1 1/2 cups cherry tomatoes
• 1 medium zucchini, half-mooned
• 3 cloves garlic, sliced
• 1/2 medium red onion, in wedges
• 1/4 cup kalamata olives
• 1 tsp dried oregano
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 1/2 medium lemon

Instructions

1. Season the chicken with salt, pepper and half the oregano. Heat half the oil in a large skillet over medium-high and sear the chicken 5-6 minutes until golden at the edges and nearly cooked through; move to a plate.
2. Add the rest of the oil, the onion and zucchini and cook 3-4 minutes until they start to brown.
3. Add the garlic and remaining oregano for 30 seconds until fragrant, then the tomatoes and olives. Cook 3-4 minutes until the tomatoes burst and form a quick sauce — press a few with your spoon to speed it along.
4. Return the chicken with its juices and simmer 2 minutes until cooked through, then squeeze over the lemon off the heat.
5. Scatter with feta and parsley and serve.

Nutrition (per serving)

Calories

490

Protein

31 g

Fat

32 g

Carbs

16 g