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Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 2 pounds boneless skinless chicken breasts or thighs
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 jar roasted red peppers (12 ounces), drained and chopped
  • 1 cup kalamata olives drained
  • 1 medium red onion cut into ½-inch chunks
  • 3 tablespoons red wine vinegar
  • 1 tablespoon minced garlic from about 3 large cloves
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme leaves
  • ½ cup feta cheese optional for serving
  • Chopped fresh herbs: any mix of basil parsley, or thyme, optional for serving (I used fresh thyme)
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