Greek Chicken

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  6 Garlic(18g)
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  2 Lemon(216g)
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  1 tsp Thyme, Dried
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  1 tsp Oregano, Dried
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  1.5 tsp 1 ½ teaspoons kosher salt
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  0.5 tsp ½ teaspoon ground black pepper
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  1 Tomato, Cherry(17g)
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  1 Yellow Onion(110g)
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  0.5 cup Olives, Kalamata, Canned, Pitted
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  0.5 cup Cheese, Feta, Crumbled
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  Parsley, Fresh

Instructions

1. 1Place the chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. This ensures even cooking.
2. 2In a bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, dried thyme, dried oregano, salt, and pepper. Divide the marinade in half—reserve one portion for the vegetables. Coat the chicken breasts evenly with the other half and let marinate at room temperature for 30 minutes.
3. 3Heat a large skillet over medium-high heat with a light coating of olive oil. Once shimmering, add the marinated chicken and cook 6–8 minutes per side over medium-high heat, until golden brown and the internal temperature reaches 165°F at the thickest part. Transfer to a plate and tent with foil.
4. 4In the same skillet over medium-high heat, add the diced onion and cook 3–4 minutes, stirring occasionally, until softened and lightly golden. Add the halved cherry tomatoes and cook 2–3 minutes until they begin to soften, stirring gently.
5. 5Pour the reserved marinade into the skillet with the vegetables and add the black olives. Cook 1–2 minutes over medium heat, stirring to coat everything evenly and warm the olives through.
6. 6Slice the rested chicken breasts and return them to the skillet, nestling them among the vegetables and olives. Sprinkle the crumbled feta cheese and fresh parsley over the entire dish and stir gently to combine.
7. 7Divide the chicken, vegetables, and pan juices evenly into 3 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days.