Ingredients
Equipment
Method
Step 1: Cook the Chicken
- Heat olive oil in a heavy-bottomed skillet or wok over medium-high heat. Add the chicken along with salt, black pepper, smoked paprika, and oregano. Cook for 5–7 minutes or until the chicken is golden brown and fully cooked. Remove the cooked chicken from the skillet and set aside.
Step 2: Make the Veggie Mixture
- Reduce the heat to medium in the same skillet. Add minced garlic and sauté for about 30 seconds, stirring constantly, until fragrant. Toss in the halved cherry tomatoes and cook for approximately 2 minutes, allowing them to soften slightly while maintaining their shape. Fold in the fresh spinach and stir until wilted and bright green. Return the chicken to the skillet, then sprinkle the crumbled feta cheese and drizzle with freshly squeezed lemon juice. Stir to combine and serve warm.
Nutrition
Notes
Refrigerate leftovers in an airtight container for up to 3 days. Use fresh lemon juice for brighter flavor, and avoid overcrowding the pan when cooking. Nutrition information is estimated based on common ingredients and serving sizes and may vary.