Ingredients:

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

Instructions:

  1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  2. Pat the chicken breasts dry with paper towels and coat them thoroughly in the marinade. Let them sit for 5–10 minutes while the oven preheats to 400°F (200°C).
  3. Place the marinated chicken breasts in the center of a 9x13 inch baking dish. Scatter cherry tomatoes and Kalamata olives around the chicken in a single layer, drizzling any remaining marinade over the vegetables.
  4. Bake for 20–25 minutes until the chicken reaches an internal temperature of 160°F (71°C) and tomatoes have burst.
  5. Remove from oven, sprinkle immediately with crumbled feta, and let the meat rest for 5 minutes.
  6. Garnish with fresh parsley and a squeeze of fresh lemon before serving.