Greek Chicken and Spinach

Elevate your weeknight dinners with this vibrant Greek Chicken and Spinach recipe—a one-pan wonder bursting with Mediterranean flavors! Juicy, marinated chicken breasts are seared to golden perfection, then nestled into a bed of tender baby spinach sautéed with sun-dried tomatoes. A sprinkle of creamy, tangy feta cheese ties it all together, while a splash of chicken broth ensures a rich, savory finish. With the aromatic blend of garlic, oregano, paprika, and lemon juice in the marinade, this dish delivers bold, irresistible taste in every bite. Ready in just 40 minutes and perfect for pairing with rice, orzo, or a fresh Greek salad, this gluten-free recipe is a flavorful and wholesome choice for any busy evening.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 6 cups baby spinach
• 0.5 cup crumbled feta cheese
• 0.25 cup sun-dried tomatoes, chopped
• 0.5 cup chicken broth

Directions

Step 1

Begin by prepping the chicken. Use a meat mallet to pound the chicken breasts to an even thickness for uniform cooking.

Step 2

In a small bowl, combine olive oil, lemon juice, minced garlic, oregano, paprika, salt, and black pepper. Stir well to form a marinade.

Step 3

Pour the marinade over the chicken breasts and let them marinate for at least 10 minutes while you prepare the other ingredients. For deeper flavor, you can refrigerate the chicken in the marinade for up to 2 hours.

Step 4

Heat a large skillet over medium-high heat. Add a drizzle of olive oil and sear the marinated chicken breasts for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.

Step 5

Lower the heat to medium and add a splash more olive oil to the skillet if needed. Toss in the chopped sun-dried tomatoes and cook for 1-2 minutes to release their flavor.

Step 6

Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes. Stir frequently to prevent sticking.

Step 7

Pour in the chicken broth and stir to combine. Return the seared chicken breasts to the skillet, nestling them into the spinach mixture.

Step 8

Sprinkle the crumbled feta cheese over the chicken and spinach. Cover the skillet with a lid and let everything cook together for an additional 5-7 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C).

Step 9

Remove the skillet from heat and let it rest for 3 minutes. Serve warm and enjoy your Greek Chicken and Spinach with your favorite side dish, such as rice, orzo, or a crisp Greek salad.

Nutrition Facts

Serving size	1161.2 grams (1161.2g)

Amount per serving	% Daily Value*
Calories	1727

Total Fat 66.90g	86%
Saturated Fat 20.00g	100%
Polyunsaturated Fat 2.70g
Cholesterol 645mg	215%
Sodium 4524mg	197%
Total Carbohydrate 31.50g	11%
Dietary Fiber 8.60g	31%
Total Sugars 11.30g
Protein 237.40g	475%

Vitamin D 7IU	35%
Calcium 540mg	42%
Iron 16mg	87%
Potassium 2953mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 56.6%

Carbs: 7.5%