Olive-Feta Chicken

BY EMEALS

INGREDIENTS

2 lb boneless, skinless chicken breasts

6 Tbsp olive oil, divided

¾ cup pitted green olives

¾ cup pitted kalamata olives

½ cup chopped fresh parsley, divided

3 Tbsp capers

2 cloves garlic

¾ cup crumbled feta cheese

INSTRUCTIONS

1. Cook chicken in 2 Tbsp hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done.

2. Meanwhile, pulse olives, ¼ cup oil, ¼ cup parsley, capers, and garlic in a food processor until chopped, scraping down sides as needed. Fold cheese into olive mixture. Chop remaining parsley.

3. Serve olive mixture with chicken. Sprinkle with ¼ cup chopped parsley.