1 lb chicken breast, sliced
2 bell peppers, sliced
1 red onion, sliced
3 garlic cloves, minced
1/2 cup Kalamata olives
2 tbsp olive oil
1 tsp oregano
1 tsp thyme
Juice of 1 lemon
Salt and pepper to taste
Heat olive oil in a skillet over medium-high heat.
Cook chicken for 5-7 minutes until golden and cooked through. Remove.
Sauté onions, peppers, and garlic for 4-5 minutes.
Return chicken, add olives, herbs, and lemon juice. Stir well.
Serve over rice, quinoa, or alone. Garnish with parsley.
Substitute chicken thighs for juicier meat.
Add red pepper flakes for spice.
Prep veggies in advance to save time.