Ingredients
1 tablespoon extra-virgin olive oil
2 pounds boneless skinless chicken breasts — or thighs
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 jar roasted red peppers — (12 ounces), drained and chopped
1 cup kalamata olives
1 medium red onion — cut into 1/2-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
1/2 cup feta cheese — optional for serving
Chopped fresh herbs: any mix of basil — parsley, or thyme, optional for serving (I used fresh thyme)