Ingredients
Equipment
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Method
- Cut the chicken into 1 inch pieces and pat dry. Toss with the oregano, smoked paprika, salt, and pepper. Mince the garlic, drain the artichoke hearts, and pit and halve the olives if needed.
- Heat the olive oil in a large skillet over medium high. Add half the chicken in a single layer and cook 3 minutes per side until golden. Transfer to a plate and repeat with the second half.
- Lower the heat to medium and add the garlic to the pan. Stir for 30 seconds until fragrant.
- Add the cherry tomatoes and cook 3 to 4 minutes, pressing a few with the back of a spoon, until they start to burst and release their juice.
- Add the artichoke hearts, olives, and broth. Scrape up the browned bits and let it bubble for 2 minutes.
- Return the chicken and any juices to the skillet. Simmer 2 to 3 minutes until the chicken reads 165°F at the center and the sauce has thickened slightly.
- Turn off the heat and stir in the lemon juice. Crumble the feta over the top and scatter with parsley.
- Serve straight from the skillet over cooked brown rice, whole wheat orzo, or with crusty bread.
Nutrition
Notes
Olives, marinated artichokes, and feta all bring salt, so rinse the olives and skip the added salt if you are watching sodium. Leftovers keep 4 days in the fridge and freeze well without the feta. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.