Pollo alla Mediterranea Veloce

1.In a large skillet, heat the olive oil over medium-high heat.

2.Season the chicken thighs with salt, black pepper, and dried oregano on both sides.

3.Once the oil is hot, add the chicken thighs to the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).

4.Remove the chicken from the skillet and set aside on a plate, covering it with foil to keep warm.

5.In the same skillet, add the halved cherry tomatoes and Kalamata olives. Sauté for about 3-4 minutes until the tomatoes start to soften and release their juices.

6.Return the chicken to the skillet, and drizzle with lemon juice. Gently stir to combine the ingredients and heat through for another 2 minutes.

7.Remove from heat and sprinkle the crumbled feta cheese and chopped parsley over the top before serving.