Step 1

Mix the olive oil, lemon juice, Greek seasoning, paprika, ½ teaspoon of salt, and the garlic in a shallow bowl or medium-sized baking dish.

Step 2

Cut a crosshatch pattern ½ deep on the chicken breasts. Put the chicken breasts into the marinade and make sure they are well-coated, working the marinade into the crosshatch pattern with your fingers. Set them aside on your counter while you prep the rest of dinner - or up to 1 day

Step 3

Cut 1 cup of the cherry tomatoes in half and leave the rest whole. Mince the onion and gather the rest of the ingredients - this gives the chicken time to marinate.

Step 4

Heat a large skillet over medium-high heat. Pour the chicken marinade into the skillet then add the chicken breasts cut side down. Sear the chicken for 5 minutes on each side, or until well-browned. Remove the chicken from the pan.

Step 5

Add the tomatoes and onion and cook until the onion is translucent. Add the white wine and scrape the pan to remove any bits that are stuck to the bottom. Stir in the honey and chili flakes then add the chicken back into the pan and cook, uncovered, until the sauce thickens a little and the chicken is fully cooked, about 10 minutes. Stir in the olives, feta, and parsley.