Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 8 oz feta cheese, block form
  • 2 cups cherry tomatoes
  • 1 cup Kalamata olives, pitted
  • 2 tbsp extra virgin olive oil
  • 1/2 cup low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, whisk together the olive oil, minced garlic, oregano, paprika, salt, pepper, and lemon juice until combined.
  3. Toss the cubed chicken breast in the marinade until every piece is mahogany-colored and well-coated.
  4. Transfer the marinated chicken into the baking dish, spreading it in an even layer.
  5. Scatter the cherry tomatoes and Kalamata olives around the chicken.
  6. Pour the low-sodium chicken broth into the bottom of the dish.
  7. Nestle the chunks of feta cheese directly on top of the chicken and vegetables.
  8. Bake for 25–30 minutes until the tomatoes are bursting and the feta is softened and slightly golden on the edges.
  9. Remove from the oven and let it rest for 5 minutes to finish thickening the sauce.