Greek Isle Chicken

• 1 lemon, halved
• 1 pint grape tomatoes
• 1 (6-ounce) jar Sicilian pitted green olives, drained
• 1 teaspoon chopped fresh oregano
• 1 garlic clove, minced
• 1 tablespoon plus 2 teaspoons olive oil, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 4 teaspoons salt-free Greek seasoning (such as Cavender's)
• Fresh oregano sprigs

1. Preheat oven to 400u0b0.
2. . Squeeze 1 lemon half, and reserve juice. Thinly slice other lemon half crosswise, and quarter each slice. Combine quartered lemon slices, tomatoes, and next 3 ingredients in a medium bowl; add 2 teaspoons olive oil, and toss to combine.
3. . Sprinkle both sides of chicken evenly with Greek seasoning. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, and cook 2 to 3 minutes on each side or until golden brown. Remove chicken from pan; keep warm.
4. . Add reserved lemon juice to pan, scraping pan to loosen browned bits. Add tomato mixture to pan, stirring gently.
5. . Place chicken on top of tomato mixture, and place pan in oven. Bake at 400u0b0 for 20 to 22 minutes or until chicken is done. Garnish with oregano sprigs, if desired.

lemon, grape tomatoes, green olives, fresh oregano, garlic, olive oil, skinless, salt, oregano sprigs

Taken from www.myrecipes.com/recipe/greek-isle-chicken (may not work)