Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 medium zucchini, diced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 ounces feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Cut the chicken into uniform cubes. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet. Add the onion and sauté until softened. Add garlic and cook until fragrant.
  3. Add the chicken to the skillet and cook until browned on all sides and cooked through.
  4. Add zucchini, diced tomatoes (with juices), Kalamata olives, oregano, basil, and red pepper flakes (if using) to the skillet.
  5. Bring the mixture to a simmer, reduce heat, and cook for 10-15 minutes, or until the zucchini is tender-crisp. Adjust seasoning to taste.
  6. Pour the chicken and vegetable mixture into the prepared baking dish.
  7. Sprinkle the crumbled feta cheese evenly over the top. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the feta is melted and lightly golden.
  8. Remove from the oven and sprinkle with fresh parsley. Let it cool for a few minutes before serving.