This is a super simple, yet super flavorful dinner. Serve with sauteed spinach, roasted broccoli, rice or cauliflower rice for a complete meal.
-4 boneless, skinless chicken breasts, sliced into cutlets
-2 Tbsp olive oil, divided
-3/4 tsp salt, divided
-1/2 tsp pepper, divided
-1/2 tsp oregano
-2 cups grape tomatoes
-1/3 cup chopped or sliced Kalamata olives
-1/3 cup sliced peperoncini
-3 cloves garlic, minced
-1/2 cup crumbled Feta Cheese
-lemon wedges for serving
Place chicken in a greased baking pan. Brush chicken with 1 Tbsp olive oil, then sprinkle with 1/2 tsp salt, 1/4 tsp pepper and the oregano. Toss tomatoes with remaining 1 Tbsp oil, 1/4 tsp salt, and 1/4 tsp pepper, then spread in baking pan. Bake at 425, for 25 minutes. Add the olives, pepperoncini and garlic to the pan, then give everything a good stir, mixing up the tomatoes, olives, pepperoncinis and garlic, spreading them around and on top of the chicken. Sprinkle the feta over top. Bake an additional 10 minutes, then serve.
