Greek Chicken with Tomatoes and Chickpeas

What you need

• 1.5 lbs boneless, skinless chicken breasts, cut into 2-inch chunks
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 pint cherry tomatoes
• 1/2 cup kalamata olives, pitted
• 1/4 cup crumbled feta cheese
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 2 cloves garlic, minced

The easy way

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with foil.
2. In a large bowl, toss chicken chunks, chickpeas, cherry tomatoes, and olives with olive oil, lemon juice, oregano, garlic, salt, and pepper.
3. Spread the mixture evenly on the baking sheet and roast for 20-25 minutes until chicken reaches 165°F internally.
4. Remove from oven and immediately sprinkle crumbled feta cheese over the hot dish so it softens slightly.
5. Let rest for 5 minutes before serving to allow flavors to meld.
6. Store leftovers in an airtight container in the refrigerator for up to three days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.