Step 1

Pat the chicken breasts dry and season on both sides with salt and pepper.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 4-5 minutes per side, or until they are browned and almost cooked through. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the chopped onion and cook for about 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute.

Step 4

Stir in the uncooked rice, diced tomatoes with their juice, chicken broth, Kalamata olives, roasted red peppers, oregano, paprika, and crushed red pepper flakes (if using). Mix well.

Step 5

Place the partially cooked chicken breasts on top of the rice mixture in the skillet. Reduce the heat to low, cover, and cook for about 20-25 minutes, or until the rice is cooked through and the chicken is no longer pink in the center.

Step 6

Remove the skillet from heat. Sprinkle the crumbled feta cheese, chopped fresh parsley, and lemon slices on top of the chicken and rice.

Step 7

Serve immediately.