One skillet Mediterranean Chicken

 ONE SKILLET MEDITERRANEAN CHICKEN

• 4 boneless, skinless chicken breasts of equal size
• 2 tbsp minced garlic or garlic paste
• Salt and pepper
• 1 tbsp dried oregano, divided
• extra virgin olive oil
• 1 large lemon, juice of
• 1 cup chicken broth, divided in two
• 1 cup finely chopped red onion
• 1 1/2 cup small-diced tomatoes
• 1/4 cup sliced green olives
• Handful of fresh parsley, stems removed, chopped
• Crumbled feta cheese

1. Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
2. Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
3. In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the 1/2 C chicken broth and let reduce by 1/2 then add the lemon juice and the other 1/2 C chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once.
4. Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. 

Joey had fun all quarantine trying out new recipes and this was a favorite from The Mediterranean Dish. It paired perfectly with our homemade baguette recipe.