In a large mixing bowl, combine the ground chicken, crumbled feta cheese, freshly chopped parsley, minced garlic, and a large egg. Mix gently until just combined.

Fold in the diced tomatoes, chopped Kalamata olives, finely diced red onion, and breadcrumbs. Season with salt and pepper and mix gently.

Form the mixture into four equal-sized patties, about ¾ inch thick. Refrigerate for at least 15 minutes.

Heat a non-stick skillet over medium-high heat and add olive oil. Allow it to heat for about 2 minutes.

Place the patties in the skillet and cook for 5-6 minutes on each side until golden brown and cooked through.

Remove from skillet and let rest on a paper towel-lined plate for 2 minutes before serving.