Ingredients:

  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 3 cloves (15g) minced garlic
  • 1 tsp (2g) dried oregano
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 1.5 lb (680g) boneless skinless chicken breasts
  • 1 cup (150g) cherry tomatoes
  • ½ cup (75g) pitted Kalamata olives
  • 2 tbsp (30g) capers, drained
  • ½ cup (60g) crumbled feta cheese
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a bowl. Pat the chicken breasts dry with a paper towel and coat them thoroughly in the marinade.
  2. Scatter the cherry tomatoes, olives, and capers across the bottom of a 9x13 inch baking dish or sheet pan. Place the marinated chicken breasts directly on top of the vegetables.
  3. Bake at 400°F (200°C) for 20–25 minutes. Use an instant-read thermometer to remove the pan from the oven when the chicken reaches 160°F (71°C).
  4. Immediately sprinkle the crumbled feta over the hot chicken. Let the dish rest for 5–10 minutes to allow the chicken to reach a safe internal temperature of 165°F (74°C). Garnish with fresh parsley before serving.