Greek Chicken and Veggie Skillet

Greek Chicken Skillet


1 pound boneless skinless chicken breasts, cut into bite sized pieces

3 tablespoons olive oil, divided

1 lemon, juiced

1 tablespoon balsamic vinegar

3 teaspoons dried oregano

2 teaspoon dried parsley

1 teaspoon paprika

2 teaspoons dried dill

2 to 3 cloves garlic

salt and freshly ground black pepper

1/2 cup sliced red onion

1 cup diced red bell pepper

1 zucchini, diced

1/2 cup cherry tomatoes, halved

1 can quartered artichoke hearts

1/2 cup pitted kalamata olives

1/4 to 1/2 cup crumbled feta cheese


In a medium sized bowl add 1 tablespoon oil, half of the lemon juice balsamic, garlic and seasonings. Stir together until combined. Add in the cut up chicken and toss together until the chicken is completely coated in the mixture. Set aside. Heat a large skillet over medium high heat. Add 1 tablespoon of the oil and then add in the chicken. Cook the chicken for 4-6 minutes or until it's cooked through. Remove chicken from the skillet onto a plate. Add remaining 1 tablespoon of oil then add in the onion and red bell pepper. Sauté for 2-3 minutes then add in the zucchini and tomatoes and cook another 2-3 minutes. Season with salt and pepper. Add the chicken back into the skillet along with the chopped artichoke hearts and kalamata olives. Stir everything until combined and warmed through. Squeeze the juice of half a lemon over the top and add in the feta cheese.

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