Introduction

If you’re looking for a dish that’s bursting with the flavors of Greece, look no further than this delicious Mediterranean lunch recipe. With fresh vegetables, succulent chicken, and savory feta cheese, this dish is sure to please even the most discerning palate. And best of all, it’s easy to make and takes less than an hour from start to finish.

Ingredients

• 6 boneless, skinless chicken breasts, pounded thinly
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 green bell pepper, sliced into thin strips
• 1 red bell pepper, sliced into thin strips
• 1 yellow onion, sliced into thin wedges
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Directions

1. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and toss to coat.
2. Heat a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
3. Add the bell peppers and onions to the skillet and cook for 5-7 minutes, or until softened and lightly browned.
4. Return the chicken to the skillet and toss with the vegetables. Top with feta cheese and parsley before serving.

Notes

• This recipe can also be made with beef or lamb instead of chicken.
• For a vegetarian version, omit the chicken and add extra vegetables like zucchini or eggplant.
• Leftovers can be stored in the refrigerator for up to 3 days.