4 boneless, skinless chicken breasts
1/4 tsp. ground pepper
2 diced Roma tomatoes
1 diced sweet red, yellow or orange bell pepper
1 can sliced black olives
1 minced clove of garlic
1/2 tsp. dried oregano
1 T. olive oil
1 cup crumbled feta cheese
Preheat oven to 350 degrees. Lightly butter an 8" baking dish or coat with cooking spray. Arrange in a single layer and sprinkle with black pepper.
In a small bowl, toss diced tomatoes, diced peppers, olives, garlic, oregano and olive oil. Evenly spoon over chicken. Sprinkle feta cheese over all. Roast, uncovered, until feta is golden and chicken feels springy, 25-30 minutes. Serve.
Recipe from Gwen Fagnou
