Greek Skillet Chicken

Greek, Poultry

Prep Time: 10 minutes Cook Time: 20 minutes Servings: Servings: 4 Source:

Ingredients

1 pound boneless and skinless chicken breasts or thighs, pounded thin

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon oregano (or Greek seasoning blend)

1/2 teaspoon paprika

2 cloves garlic, minced/grated

1 tablespoon olive oil

1/2 cup onion, diced

4 green onions, thinly sliced and divided (lights and greens)

4 cloves of garlic, chopped

1/2 teaspoon ground fennel (optional)

1 pinch red pepper flakes (to taste)

4 cups tomatoes, diced (or a 28 ounce can of diced tomatoes)

1/2 cup kalamata olives

1/4 cup feta, crumbled

2 tablespoons parsley, chopped

1 tablespoon dill, chopped (optional)

1 tablespoon mint, chopped (optional)

Directions

Marinate the chicken in the mixture of the olive oil, lemon juice, oregano, paprika, and garlic for 20 minute to overnight.

Heat the oil in a large skillet over medium heat, add the chicken and cook until golden brown on both sides, about 3-5 minutes per side, and cooked through, before setting aside.

Add the onions and whites of the green onions and cook until tender, about 5 minutes.

Add the garlic, fennel, and red pepper flakes and cook until fragrant, about a minute.

Add the tomatoes and olives and cook until the tomatoes are tender, about 5 minutes.

Add the feta, herbs, the greens on the green onions, and chicken, and cook for a minute and enjoy!

Notes

Note: If your chicken is thicker, it may take longer to cook. You can cut it in half or you can optionally finish cooking the chicken in the pan while the tomatoes are cooking.

Option: Add a splash of ouzo or mastic liqueur at the end.

Nutrition

Calories 319, Fat 17g (Saturated 3g, Trans 0), Cholesterol 91mg, Sodium 294mg, Carbs 12g (Fiber 3g, Sugars 5g), Protein 29g
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