Begin by dicing one medium onion, slicing a handful of olives, and halving a cup of cherry tomatoes.

In a large skillet, heat two tablespoons of high-quality extra virgin olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes.

Stir in three cloves of minced garlic and cook for an additional 30 seconds.

Increase the heat to medium-high and add a pound of ground chicken to the skillet. Season with salt and pepper to taste. Cook for 7-10 minutes until browned.

Once the chicken is cooked, add in the sliced olives, halved cherry tomatoes, one teaspoon of dried oregano, and half a cup of crumbled feta cheese. Stir well and cook for an additional 3-5 minutes.

Remove the skillet from heat and serve warm, garnished with fresh herbs if desired.