Recipe Name:	Mediterranean Chicken w/Spinach Tomato Feta	Difficulty:	Easy
Source:		Serving Size:
Ethnicity:	American	Comments:
Base:	Beef
Course:	Appetizer
Preparation Time:	0-10 Minutes

Ingredients: 2 Tablespoon(s) Olive Oil 1 1/2 Pound(s) Boneless Breat meat (or thighs for more flavor) 1 Teaspoon(s) Smoked Paprika 1 Teaspoon(s) Dried Oreano 1/2 Teaspoon(s) Black Pepper 1 Each(s) Salt to taste 10 Ounce(s) or more Fresh Spinach or Kale 4 Each(s) Garlic cloves (or about a tbs of minced garlic) 8 Ounce(s) Cherry tomatoes halved or Plum tomatoes cut up 6 Ounce(s) Feta Cheese 2 Tablespoon(s) Fresh Lemon Juice or from the bottle

Directions: Notes: If you use plumb tomatoes just cut them up in chunks about the size of half a cherry tomato. Also if you use fake vegan feta, Add it in step 4 not 2 (you can try it, but I don't know what it melts like compared to real feta). Also don't skimp on the spices. I use the shakers to get all the chicken pieces and don't actually measure them. 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. Be sure the pieces are browning good and not steamed. 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.

Scale this recipe^[?]