Ingredients:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 4 (6 oz) boneless skinless chicken breasts
  • 1 cup cherry tomatoes
  • 1/2 cup Kalamata olives, pitted
  • 1/2 cup feta cheese, crumbled
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp olive oil

Instructions:

  1. Whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl.
  2. Pat the chicken breasts completely dry with paper towels, coat thoroughly in the marinade, and let sit for 15 minutes.
  3. Preheat the oven to 400°F (200°C) and grease a 9x13 inch baking dish with 2 tbsp of olive oil.
  4. Arrange marinated chicken breasts in the center of the dish and scatter cherry tomatoes and Kalamata olives in the surrounding gaps.
  5. Top each chicken breast with a generous pinch of crumbled feta.
  6. Bake for 25–30 minutes until the tomatoes are blistered and bursting.
  7. Garnish with chopped fresh parsley before serving.