Sauteed Chicken with Tomatoes , Olives and Feta

Everyone has a delicious, quick dish that is so simple; they can make it by heart. It’s kind of Go-To recipe for busy days.

My favourite is Sautéed Chicken with Tomato plums, Olives and Feta cheese. I discovered this super easy recipe in an old Bon Appetit magazine, and I just loved how simple it was.

You prepare the dressing with olive oil, lemon juice, garlic and fresh oregano. Some of this dressing is used to marinate the chicken and the rest is for the salad that goes with it; grape tomatoes, feta cheese and kalamata olives. The taste of fresh oregano in this salad is so amazing that I have problems controlling my portions.

What’s your Go-To recipe??????????

Ingredients: (4 servings)

4 skinless boneless chicken breast, minced to very thin

¼ cup olive oil + 1tbsp
¼ cup lemon jus
¼ cup chopped fresh oregano+1tbsp
2 garlic cloves, minced

8-10 grape tomatoes, halved

1/3 cup Kalamata olives, sliced (or more)
¼ cup crumbled feta cheese

Directions:

Prepare the dressing or marinade: Into a bowl put olive oil, lemon, oregano and minced garlic (I used roasted garlic) and blend until well combined. Add salt and pepper to taste, then save 2 tbsp of this dressing for the salad.

Place the chicken into a bag and poor the rest of the dressing. Make sure every piece of chicken is well coated, and refrigerate for at least 3 hours and up to 8 hours, turning occasionally.

 
In a medium bowl, combine together tomatoes, olives, feta, 1 tbsp oregano, and reserved dressing.

In a large non-stick pan, heat the remaining 1 tbsp olive oil, place the chicken pieces and sauté over medium-high heat until cooked through (3-4 minutes). Season chicken with salt and pepper to taste.

Tip: If you're a fan of dishes with sauce, you may warm up, the last minute before seving, your tomatoes, olives, feta and dressing until soft and a saucy.
 

To serve, place the chicken on a plate and spoon tomato mixture over it.