½ cup extra virgin olive oil, divided
1 tablespoon lemon juice
1 tablespoon minced garlic, divided
1 ½ teaspoons kosher salt
1 teaspoon dried oregano
¾ teaspoons black pepper
½ teaspoon paprika, sweet or smoked
2 pounds boneless, skinless chicken breast, 4 pieces
1 cup diced red onion, ½” dice
1 pound cherry tomatoes, about 3 cups, halved
⅓ cup green olives, or kalamata, sliced
½ cup unsalted chicken broth
¼ cup crumbled feta cheese
2 teaspoons chopped parsley
Marinate the chicken
– In a large bowl, whisk together ¼ cup olive oil, lemon juice, 1 tsp garlic, 1 tsp salt, ¼ tsp black pepper, paprika and garlic. oregano.
Add the chicken pieces and turn to coat well. Cover and let marinate for 15 to 30 minutes.
Sear the chicken
– Heat a large skillet over medium heat.
Add olive oil.
Once hot, add the chicken.
Cook until the surface is golden brown, 3 to 5 minutes.