Ingredients
Equipment
Method
Prepare and Cook the Chicken
- Pat the chicken pieces thoroughly dry with paper towels; this is crucial for achieving a good sear.
- Season the chicken with smoked paprika, dried oregano, salt, and pepper.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until shimmering.
- Add the seasoned chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the cooked chicken from the skillet and set aside on a plate.
Sauté Aromatics and Vegetables
- Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat.
- Add the minced garlic and sauté for about 30-60 seconds until fragrant, being careful not to burn it.
- Add the halved cherry tomatoes to the skillet. Cook for 2-3 minutes, stirring occasionally, until they begin to soften and release their juices.
- Add the fresh spinach in batches, stirring until it wilts down. This may take 2-4 minutes depending on how much you add at once.
Combine and Finish
- Return the cooked chicken to the skillet with the vegetables.
- Pour in the freshly squeezed lemon juice and toss everything together to combine.
- Stir in the crumbled feta cheese until just combined and slightly softened.
- Taste and adjust seasoning if needed (more salt, pepper, or lemon juice).
Nutrition
Notes
Pat chicken completely dry with paper towels for optimal searing and crispy edges. Avoid overcrowding the pan when cooking chicken; this steams it instead of searing. Cook in batches if needed. Use freshly minced garlic for the most robust flavor. Add spinach in batches, allowing it to wilt before adding more. Adjust the lemon juice to your personal taste preference. Taste and season at the end; the feta adds saltiness, so you might need less added salt than anticipated.