Ingredients
Chicken
- 2 tablespoons olive oil
- 1 lb skinless boneless chicken thighs or breasts
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Veggies
- 10 oz fresh spinach
- 4 cloves garlic minced
- 8 oz cherry tomatoes halved
- 6 oz crumbled feta cheese
- 2 tablespoons freshly squeezed lemon juice
Instructions
Cook chicken
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In a large, high-sided skillet, heat 2 tablespoons of olive oil. Slice chicken thighs into smaller segments and season generously with smoked paprika, dried oregano, salt and pepper.
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Add the chicken to the skillet and cook on medium heat on both sides for about 10 or 15 minutes until the chicken is completely cooked.
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Remove chicken from the skillet.
Make a veggie mixture
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To the same, now empty, skillet (with juices from chicken), add fresh spinach, half of the halved cherry tomatoes (saving the other half for later), and minced garlic. Cook the spinach on medium heat for about 5 or 10 minutes until it wilts.
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Add crumbled feta cheese, the remaining half of the cherry tomatoes, and 2 tablespoons of freshly squeezed lemon juice and mix to combine.
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Return cooked chicken back to the skillet and reheat gently.
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Season the veggie mixture with salt and pepper.
Nutrition
Calories: 344kcal | Carbohydrates: 8g | Protein: 31g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 146mg | Sodium: 794mg | Potassium: 854mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7259IU | Vitamin C: 37mg | Calcium: 307mg | Iron: 4mg