Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.75 tsp fine sea salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 2 cups cherry tomatoes, halved
  • 5 oz fresh baby spinach
  • 1 medium zucchini, quartered and sliced
  • 0.5 medium red onion, thinly sliced
  • 4 cloves fresh garlic, minced
  • 1 tbsp fresh lemon juice
  • 0.25 cup crumbled feta cheese
  • 0.25 cup fresh basil, thinly sliced
  • 0.25 tsp crushed red pepper flakes

Instructions:

  1. Pat the chicken breast cubes completely dry with paper towels. Season thoroughly with dried oregano, smoked paprika, sea salt, and black pepper.
  2. Heat 1 tablespoon of olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 3 minutes. Flip and cook for another 2 minutes until golden. Remove chicken from the pan and set aside.
  3. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced red onion and zucchini. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Toss in the cherry tomatoes. Cook for 2-3 minutes until the skins begin to blister and slightly collapse.
  5. Return the chicken and any accumulated juices to the skillet. Add the fresh baby spinach and fold gently for 60 seconds until the leaves are just wilted.
  6. Remove from heat. Drizzle with lemon juice and top with crumbled feta, fresh basil, and red pepper flakes before serving.