Baked Chicken Breast with Olives and Grape Tomatoes and Lemon, Best Recipe











  • tomatoes, halved 1 pint
  • pitted Kalamata olives, halved 1/2 cup
  • crumbled feta 2 cup
  • Lemon juice 1 tsp
  • loosely packed fresh parsley leaves 1 cup
  • vegetable oil, divided 2 tablespoons
  • boneless 4 (6-ounce) , skinless chicken breast halves,
  • trimmed salt and pepper to taste



  1. First, Take a medium bowl Mix all ingredient, combine the tomatoes, olives, feta, parsley, 1 tablespoon of the olive oil, salt, and pepper.
  2. Set aside to marinate while you make the chicken.
  3. Preheat a large skillet over medium-high heat.
  4. Now season the chicken with salt and pepper.
  5. Add the remaining 2 tablespoon of oil followed by the seasoned chicken breasts.
  6. Cook until browned on both sides and no longer pink in the middle, about 5 minutes per side.
  7. Serve the tomato-olive mixture over the chicken, then serve.