2 tsp. olive oil, divided

1-2 shallots, sliced into thin rings

1 clove of garlic, minced

6 boneless/skinless chicken thighs, trimmed of any fat

Sea salt and fresh cracked pepper, to taste

Garlic powder, to taste (not pictured)

Dried oregano, to taste

Handful of grape tomatoes

Small handful of kalamata olives, sliced in half

1/2-1 lemon juiced

Zest of one lemon

2 T. fresh parsley, chopped (divided)

2 T. low fat feta cheese

Preheat the oven to 425 degrees. Heat 1/2 tsp. of olive oil in an OVEN SAFE skillet over medium heat. Once hot, add the shallot and cook, stirring frequently until soft and tender (about 2 minutes), add garlic and cook for an additional 45 seconds, stirring constantly. Remove from the pan and set aside. Add the remaining olive oil to the same skillet and turn the heat up to medium high heat. Season the chicken thighs with salt, pepper, garlic powder and oregano to taste on each side. Once the pan is very hot, add the seasoned chicken breast to the skillet. Cook for 2-3 minutes, until the chicken is golden brown on one side, flip the chicken and add the grape tomatoes, kalamata olives, shallot and garlic mixture, lemon zest, lemon juice and half the parsley then season with sea salt and black pepper to taste. Place in the oven and roast for 9-10 minutes or until the chicken is cooked through. Remove from oven and sprinkle with the remaining parsley and the feta cheese. Serve and enjoy!