Instructions
Step 1
Season chicken with olive oil, oregano, garlic powder, salt, and pepper. Grill or pan-sear over medium heat for 5–6 minutes per side, or until fully cooked. Let rest, then slice into strips.
Step 2
In a large skillet over medium heat, add a light drizzle of olive oil. Sauté spinach until wilted, about 1–2 minutes.
Step 3
Add cooked rice, chickpeas, cherry tomatoes, and grilled chicken to the skillet. Stir to combine and heat through for 2–3 minutes.
Step 4
Drizzle with lemon juice, sprinkle in the lemon zest (if using), and stir in the feta cheese.
Step 5
Remove from heat and garnish with chopped parsley. Serve warm and enjoy!
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over medium heat. Add a splash of lemon juice or olive oil to refresh flavors when reheating.
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