Greek Chicken Skillet

We are wrapping up our “Five-ish Ingredients Series” with a weeknight meal I have been making for years (yes, we are counting the spice blend as one ingredient- we said “ish,” didn’t we?). No, my kids won’t eat the artichokes, but the chicken is super flavorful and one loves the peppers, the other the black olives, so I make one dish and serve accordingly. We all need a new chicken breast recipe in our repertoire and this one is delicious, health, easily prepped in advance- it’s a winner!

4 boneless, skinless chicken breasts (if they are super thick I like to slice them in half horizontally )
1 tablespoon avocado oil
Kosher Salt
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried parsley
½ teaspoon fresh black pepper
¾ cup sliced black olives
1 can artichoke hearts, drained and quartered
1/2 lemon, juiced
2 bell peppers, sliced into strips
1/2 cup crumbled feta

Preheat oven to 350 degrees

Sprinkle both sides of chicken breasts with kosher salt.

Combine oregano, thyme, garlic powder, onion powder, dried parsley and fresh black pepper. Sprinkle chicken with half of the spice mixture.

Heat avocado oil in a medium oven-proof skillet over medium heat. Place chicken breasts in the pan and sear on one side, roughly 2-4 minutes (depending on thickness). Flip breasts over and add sliced bell peppers, artichokes and black olives. Sprinkle with remaining spice mixture and toss.

If you want to to prep this in advance, complete the recipe up to the steps and then wrap with the foil and leave in the refrigerator until dinner time.

Transfer to oven and bake 10-20 minutes or until chicken is thoroughly cooked, reaching an internal temperature of 165 degrees.

Sprinkle with lemon juice and crumbled feta and serve.