Ingredients:

  • 1 lb ground chicken (breast and thigh mix)
  • 2 tbsp extra virgin olive oil
  • 0.5 cup red onion, finely diced
  • 4 cloves fresh garlic, minced
  • 1.5 tsp dried oregano
  • 0.5 tsp ground cumin
  • 0.5 tsp red pepper flakes
  • 1 cup cherry tomatoes, halved
  • 0.5 cup Kalamata olives, pitted and sliced
  • 2 cups baby spinach, packed
  • 0.5 cup feta cheese, crumbled
  • 1 large lemon, juiced and zested
  • 0.25 cup fresh parsley, chopped
  • 0.5 cup English cucumber, diced
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat the extra virgin olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
  2. Add the ground chicken to the skillet in a single layer. Let it sit undisturbed for 2-3 minutes until a golden-brown crust forms. Break the meat into large chunks.
  3. Add the diced red onion and cook for 3 minutes until softened. Stir in the minced garlic, dried oregano, cumin, and red pepper flakes, cooking for 1 minute until fragrant.
  4. Toss in the halved cherry tomatoes and Kalamata olives. Cook for 4 minutes until the tomatoes begin to blister and release their juices.
  5. Add the baby spinach and stir until just wilted. Remove the skillet from heat.
  6. Fold in the crumbled feta cheese, lemon juice, and lemon zest. Top with fresh parsley and diced English cucumber for crunch before serving.