One-Pan Mediterranean Chicken Skillet

Heat 3 tbsp olive oil in a large non‑stick skillet over medium heat.

Pat the chicken breasts dry with paper towels, then season both sides with sea salt and freshly cracked black pepper.

Cut the seasoned chicken into 1‑inch pieces and add them to the hot skillet in a single layer; brown for about 2 minutes per side, then remove and set aside.

In the same skillet, add the roughly chopped yellow onion, garlic cloves, red bell pepper, and zucchini; sauté, stirring every minute, for 6–8 minutes until the vegetables are lightly softened.

Pour in 0.25 cup dry white wine (or substitute white grape juice or broth) and add a squeeze of freshly squeezed lemon juice; stir in dried oregano, dried thyme, and crushed red pepper, then let the mixture simmer for 3 minutes.

Add the canned diced tomatoes and black pitted olives; season with additional sea salt and black pepper to taste, and stir to combine.

Return the browned chicken pieces and any accumulated juices to the skillet, spread everything evenly, cover the pan, and simmer on low‑medium heat for 5–10 minutes, or until the chicken reaches an internal temperature of 165°F (165°F).

Remove the skillet from heat, sprinkle crumbled feta cheese over the top, garnish with chopped parsley, and serve directly from the skillet with crusty bread.