Fresh herbs, kalamata olives, and feta cheese contribute Mediterranean flavor to grilled Greek-Style Chicken Breasts.
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)
How to Make It
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.
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.