Sun-Dried Tomato and Kalamata Olive Chicken

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READY IN: 31mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine tomatoes and water. Let stand for 10 minutes. Drain. Return tomatoes to bowl.
  • Trim fat from chicken and flatten to ¼ in thickness. Sprinkle 1/2 teaspoon oregano over chicken.
  • Stir olives, parsley, remaining oregano and red pepper into tomatoes. Fold in feta.
  • Heat a nonstick skillet over medium-high heat. Cook chicken for 3 minutes on each side (until no longer pink in center). Remove from heat.
  • Sprinkle salt over chicken. Top each serving with 1/4 cup tomato mixture and drizzle with 1/2 teaspoon oil.
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