1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 cup sliced orange bell pepper
1 tablespoon chopped fresh oregano
2 garlic cloves, minced
1 1/2 cups chopped tomato
1/4 cup unsalted chicken stock (such as Swanson)
1 1/2 ounces pitted green olives, sliced
1 ounce feta cheese, crumbled (about 1/4 cup)
Heat a large skillet over medium-high heat. Add oil; swirl to coat.
Sprinkle chicken with black pepper and salt.
Add chicken to pan; cook 7 minutes or until done, stirring occasionally.
Remove chicken from pan.
Add bell pepper, oregano, and garlic to pan; sauté 2 minutes.
Stir in chicken, tomato, and stock; cook 1 minute.
Sprinkle with olives and feta.GO BACK