30-Minute Mediterranean Chicken with Tomatoes and Olives

Ingredients

• 14 ounce italian plum tomato
• 0.5 cup black olives
• 0.25 teaspoon red chile pepper
• 1 tablespoon garlic-infused oil
• 16 ounce boneless skinless chicken breast
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 10.5 ounce spinach
• 0.25 teaspoon salt
• 1 tablespoon parsley
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 0.5 teaspoon dried thyme
• 0.5 teaspoon rosemary
• 1 tablespoon lemon juice
• 0.25 cup feta cheese

Instructions

1. 1In a bowl, combine the Italian Plum Tomato, black olives, Red Chile Pepper, Garlic-Infused Oil, fresh lemon juice, dried Basil, dried Oregano, dried Thyme, and dried Rosemary. Season the pounded chicken breast with salt and black pepper.
2. 2Heat olive oil in a large skillet over medium-high heat. Sear the chicken until browned on both sides, about 2-4 minutes per side, then remove to a warmed plate.
3. 3Reduce heat to medium-low, add fresh spinach to the skillet, and cook until wilted (3-4 minutes). Return the chicken to the skillet, topping it with the prepared tomato and olive sauce.
4. 4Cover and cook until the chicken is cooked through (3-5 minutes). Serve immediately, garnished with fresh parsley and crumbled feta cheese.