Ingredients:

  • 1 lb ground chicken breast
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 2 cups fresh spinach
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Add 1 lb ground chicken breast, breaking it apart with a spatula, and cook until the meat is no longer pink, has developed deep golden brown edges, and reaches a safe internal temperature of 165°F (74°C).
  2. Lower the heat to medium. Stir in 1 diced yellow onion and cook for 3–4 minutes until translucent. Add 3 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper, stirring for 60 seconds until aromatic.
  3. Add 1 diced red bell pepper and 1 cup halved cherry tomatoes. Sauté for 5 minutes until the peppers soften and the tomatoes begin to collapse.
  4. Stir in 1/2 cup halved Kalamata olives and 2 cups fresh spinach, cooking just until the spinach wilts.
  5. Remove the pan from the heat and fold in 1/2 cup crumbled feta and 1 tbsp fresh lemon juice. Garnish with 2 tbsp chopped fresh parsley.