Ingredients
Scale
- 1.5 pounds chicken breast (or chicken thighs)
- 3 cups fresh spinach
- 1.5 cups cherry tomatoes, halved
- 1 large red bell pepper, diced
- 1 medium yellow squash, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Zest of 1 lemon
- Salt, to taste
- Black pepper, to taste
Instructions
- Season chicken with salt, pepper, and half the oregano. Let sit for a few minutes.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until browned and cooked through. Remove and set aside.
- Add remaining olive oil to the skillet. Sauté garlic for 30 seconds.
- Add bell pepper and squash and cook 4–5 minutes until softened.
- Add cherry tomatoes and cook 2 minutes.
- Return chicken to the pan and add spinach, remaining oregano, and red pepper flakes.
- Cook 2–3 minutes until spinach wilts and everything is combined.
- Finish with lemon zest, adjust seasoning, and serve hot.
Notes
- Prep ingredients ahead for faster cooking.
- Adjust spices to taste preference.
- Store leftovers in an airtight container in the fridge.
- Great served with rice, couscous, or quinoa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 110 mg