Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil, divided
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 medium yellow onion, thinly sliced
  • 1 red bell pepper, chopped into bite-sized pieces
  • 1 yellow bell pepper, chopped into bite-sized pieces
  • 1 cup zucchini, halved and sliced
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • 1/4 cup crumbled feta cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken cubes dry with a paper towel. In a bowl, toss the chicken with dried oregano, salt, and black pepper until evenly coated.
  2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear undisturbed for 3–4 minutes until a golden crust forms, then stir and cook for another 3 minutes until opaque. Remove chicken from the pan and set aside.
  3. In the same pan, add the remaining 1 tbsp of olive oil. Sauté the sliced onion and chopped bell peppers for 3–5 minutes until softened and browned.
  4. Add the sliced zucchini and minced garlic to the pan, cooking for 3 minutes until fragrant. Stir in the halved cherry tomatoes and cook until they begin to blister.
  5. Return the cooked chicken and its juices to the pan. Fold in the baby spinach and stir for 1–2 minutes until the leaves just begin to wilt.
  6. Remove from heat. Drizzle with fresh lemon juice and sprinkle with crumbled feta cheese and chopped parsley.