In a large mixing bowl, combine ground chicken, crumbled feta cheese, chopped parsley, minced garlic, and beaten egg.

Fold in diced tomatoes, chopped Kalamata olives, finely diced red onion, breadcrumbs, and a pinch of salt and pepper.

Divide the mixture into four equal portions and shape each into ¾ inch thick patties. Refrigerate for 15 minutes.

Heat olive oil in a non-stick skillet over medium-high heat until shimmering.

Add the chilled patties to the skillet and cook for 5-6 minutes until golden brown on the bottom.

Flip each patty and cook for an additional 5-6 minutes until they are golden and reach an internal temperature of 165°F.

Transfer the patties to a plate and let them rest for 2 minutes. Optionally garnish before serving.