Serves: 4-6 people
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients
600–700 g skinless, boneless chicken thighs, trimmed
1 tsp dried oregano
1 tsp paprika (sweet or smoked, your choice)
¼ tsp salt plus a good grind of black pepper
2 Tbsp olive oil
1 Tbsp olive oil (extra for the rice step)
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken stock
300 g cherry or grape tomatoes, halved
2 cups fresh baby spinach (or other leafy greens)
Juice of ½ lemon plus zest of 1 lemon
150 g feta cheese, crumbled or in small cubes
2 Tbsp fresh chopped oregano or parsley (optional garnish)
Red pepper flakes (optional, for a little heat)

Method

Season and cook the chicken

Pat the chicken dry.
In a bowl, toss with the dried oregano, paprika, salt and pepper.
Heat 2 Tbsp olive oil in a large sauté pan over medium-high heat.
Add the chicken and cook 4-5 minutes each side (depending on thickness) until golden and cooked through. Remove from the pan and set aside, loosely covered.
Begin the rice base

In the same pan (with the chicken juices), add 1 Tbsp olive oil and the chopped onion. Sauté until softened (2-3 minutes).
Add the garlic and cook another 30 seconds until fragrant.
Stir in the rice and toss briefly so it picks up the flavours.
Pour in the chicken stock, bring to a simmer, cover, and cook on low for 12-15 minutes until the rice is tender and the liquid absorbed.
Add tomatoes, spinach & lemon

Once the rice is nearly done, stir in the halved tomatoes and spinach. Cover and let sit 1-2 minutes until the spinach wilts and the tomatoes soften slightly.
Stir in lemon juice plus zest. Adjust salt/pepper to taste. If using, sprinkle red pepper flakes for gentle heat.

Combine & finish

Return the cooked chicken to the pan, nestling into the rice mixture for 2 minutes to re-warm and absorb a little flavour.
Remove from heat. Scatter the crumbled feta cheese over the top. Sprinkle chopped fresh oregano/parsley if using.
Serve

Spoon into warm plates. Serve with a simple green salad or steamed veggies alongside if desired. A wedge of lemon on the side is nice too.

Tips and Variations
If you prefer a brown rice or wholegrain base, increase the cooking liquid and extend the cooking time as needed.
Swap the spinach for baby kale or rocket for a slightly different green.
Olives (Kalamata) or sun-dried tomatoes make great additions for extra Mediterranean flavour.
For a lighter version, use chicken breast and reduce the olive oil slightly.
Leftovers keep well – the rice may firm up in the fridge; a splash of stock or water when reheating will help restore texture.