mediterranean chicken

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup chicken broth
• 1/4 cup dry white wine (optional)
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
3. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
4. Add the minced garlic and cook for 1 minute more.
5. Pour in the chicken broth and white wine (if using). Bring to a simmer.
6. Return the chicken to the skillet.
7. Add the cherry tomatoes and Kalamata olives.
8. Season with oregano, basil, salt, and pepper.
9. Cover and simmer for 15-20 minutes, or until the chicken is cooked through.
10. Stir in the lemon juice and garnish with fresh parsley before serving.

Notes

• For a richer flavor, you can add a tablespoon of tomato paste along with the garlic.
• Serve over rice, couscous, or with crusty bread to soak up the delicious sauce.
• To store leftovers, cool completely before transferring to an airtight container and refrigerating for up to 3 days.
• For a crispier chicken, pat the chicken pieces dry with paper towels before cooking.