Prepare the chicken breasts by washing them under cold water. Use a paper towel to blot them dry. If your chicken breasts are very large, slice them in half lengthwise making two thinner chicken breasts.

1.5 lb boneless, skinless chicken breasts

In a small bowl, mix the chicken seasonings together.

1 teaspoon dried Italian seasoning, 1 teaspoon paprika, ¼ teaspoon salt, ¼ teaspoon red pepper flakes, 1 tablespoon olive oil

Brush the seasoning on both sides of the chicken and set aside.

On medium heat, add 2 tablespoons of olive oil and warm up a large pan for 2 minutes.

2 tablespoons olive oil

When ready, place the seasoned chicken breasts carefully in the pan with tongs. Cook the chicken on medium heat for 5-7 minutes on the one side. Watch that the pan doesn't get too hot. If needed, reduce the heat to medium-low to ensure the juices are preserved while cooking the chicken.

Flip the chicken over and cook for an additional 5-7 minutes. The internal temperature on the thickest piece should read 165°F (74°C) on your meat thermometer. Remove the chicken from the pan and set aside. Leave the juice in the pan.

For the Greek quinoa:

Using the same pan and juices from the chicken, add the halved grape tomatoes, minced garlic, 3 tablespoons lemon juice, 1 teaspoon of dried Italian seasoning, ¼ teaspoon of salt, and 1 tablespoon of olive oil to the pan. Cook the tomatoes on medium heat for about 2 minutes until they soften and release juices. Then stir in fresh spinach until it wilts or about 2 minutes.

8 oz grape tomatoes, 3 cloves garlic, 1 teaspoon dried Italian seasoning, 5 oz spinach, 3 tablespoons lemon juice

Add in the cooked quinoa. Add in the drained chickpeas (if using).

1 cup quinoa, 15 oz chickpeas

To make the feta topping, use a medium bowl to combine the Feta cheese with 1 tablespoon of extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, ¼ teaspoon of dried Italian seasoning and 2 tablespoons of chopped fresh oregano (optional). Mix all of the ingredients so that the cheese is thoroughly coated with the herbs and olive oil.

6 oz feta cheese, 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice, ¼ teaspoon dried Italian seasoning

Garnish with fresh oregano (optional) and season with salt and pepper.

2 tablespoons oregano, ¼ teaspoon salt

Serve and enjoy!

One Pan Greek Chicken and Quinoa