Greek Lemon Chicken with Spinach and Feta

Per serving  574 kcal · 52g protein · 17g carbs · 35g fat

Ingredients

• 4 count chicken breasts
• 45 ml olive oil
• 3 count garlic cloves
• 240 ml chicken broth
• 60 ml lemon juice
• 1 count lemon
• 1 g dried oregano
• 300 g fresh spinach
• 120 g feta cheese
• 2 g salt
• 1 g black pepper

Steps

1. Pat 4 boneless chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
2. Heat 30 ml olive oil in a large cast-iron skillet over medium-high heat. When shimmering, add the chicken and sear for 4–5 minutes per side until golden brown. Transfer to a plate.
3. In the same skillet, add 3 minced garlic cloves and cook for 30 seconds until fragrant. Pour in 240 ml chicken broth, 60 ml fresh lemon juice, and 1 teaspoon dried oregano. Scrape up any browned bits from the pan bottom with a wooden spoon.
4. Return the chicken to the skillet. Reduce heat to medium-low, cover, and simmer for 12–15 minutes until the chicken reaches 75°C (165°F) on an instant thermometer inserted into the thickest part.
5. Remove the chicken to a cutting board. Increase heat to medium-high and add 300 g fresh spinach to the skillet in batches, stirring until wilted (about 2–3 minutes). Crumble 120 g feta cheese directly into the pan and stir gently until just combined.
6. Slice the chicken breasts and return them to the skillet. Stir in the zest of 1 lemon and taste for seasoning; adjust salt and pepper as needed. Drizzle with an additional 15 ml olive oil and serve immediately with lemon wedges.