Mediterranean Chicken Stir Fry with Vegetables (30-Minutes, One-Pan)

• 2 tablespoons olive oil
• 1 lb (454 g) skinless boneless chicken thighs

  or breasts

• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 10 oz (283 g) fresh spinach
• 4 cloves garlic

  minced

• 8 oz (227 g) cherry tomatoes

  halved

• 6 oz (170 g) crumbled feta cheese
• 2 tablespoons freshly squeezed lemon juice

Cook chicken

1. In a large, high-sided skillet, heat 2 tablespoons of

   olive oil

   . Slice chicken thighs into smaller segments and season generously with

   smoked paprika

   ,

   dried oregano

   ,

   salt

   and pepper.
2. Add the chicken to the skillet and cook on medium heat on both sides for about 10 or 15 minutes until the chicken is completely cooked.
3. Remove chicken from the skillet.

Make a veggie mixture

1. To the same, now empty, skillet (with juices from chicken), add

   fresh spinach

   , half of the halved

   cherry tomatoes

   (saving the other half for later), and minced

   garlic

   . Cook the spinach on medium heat for about 5 or 10 minutes until it wilts.
2. Add

   crumbled feta cheese

   , the remaining half of the

   cherry tomatoes

   , and 2 tablespoons of

   freshly squeezed lemon juice

   and mix to combine.
3. Return cooked chicken back to the skillet and reheat gently.
4. Season the veggie mixture with

   salt

   and pepper.