Pat the Boneless, Skinless Chicken Thigh (500 gram) dry.
In a bowl, combine Extra-Virgin Olive Oil (1/3 cup), Dried Oregano (2 tablespoon), Ground Turmeric (1 tablespoon), and Salt and Pepper (to taste). Stir until ingredients are all well mixed.
Add the chicken and let it marinate for at least 30 minutes. You can also cover it with plastic wrap and let it rest in your fridge up to 12 hours.
When ready to cook, heat your skillet on medium and when hot, add the chicken with its marinade. Cook 8 minutes per side or until meat is cooked and outside is nice and crispy.
Plate it with the Red Bell Pepper (2), Barley (1 cup), and some Fresh Baby Spinach (2 cup), or your favorite veggies! You can also drizzle some Greek Yogurt (2 tablespoon) over the top for extra flavor.