Shelly's Recipe

GREEK CHICKEN

Category: Chicken

2 tsp olive oil, divided
1-2 shallots, sliced into thin rings
1 clove of garlic, minced
4 boneless/skinless chicken breasts or thighs, fat removed
Garlic powder, to taste
Dried oregano, to taste
Handful of grape tomatoes
Small handful of kalamata olives, sliced in half
1/2-1 lemon juiced
2 tbsp fresh parsley, chopped (divided)
2 tbsp low fat feta cheese

Preheat the oven to 425. Heat the olive oil in a an oven-safe skillet on medium heat. Add the shallots and garlic and heat for about 2 minutes. Remove from pan and set aside.

Season the chicken with salt, pepper, garlic powder and oregano. Place the chicken into the skillet, seasoned side down, and cook over med-high heat until brown, about 3-4 minutes. Flip the chicken over and add the olives, tomatoes, lemon juice, half of the parsley, and the shallots with garlic. Bake for 15 to 20 minutes (depending on the thickness) or until done. Remove from the oven; sprinkle the remaining parsley on top with the feta cheese. Serves 4