Mediterranean Chicken Skillet Dinner

Prepare the Chicken: In a small bowl, combine 1/2 teaspoon of the dried oregano and 1/4 teaspoon of the black pepper. Season with salt to taste. Sprinkle the mixture evenly over the chicken breasts. (Prep time: 5 minutes)

Sear the Chicken: Heat 1 tablespoon of olive oil in a 10-inch skillet over medium-high heat. Add the seasoned chicken breasts to the pan, seasoned-side down. Cover and cook until nicely browned, about 6 minutes. Turn the chicken over and top each breast with 2 lemon slices. Cover and continue to cook for another 6 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees F. Transfer the chicken to a plate and cover loosely to keep warm. (Cook time: 12 minutes)

Sauté Aromatics and Rice: Add the remaining 1 tablespoon of olive oil to the skillet over medium-high heat. Add the sun-dried tomatoes and minced garlic; cook for 1 minute, stirring constantly, until fragrant. Add the rice, chicken stock, remaining 1/2 teaspoon of oregano, and remaining 1/4 teaspoon of pepper to the skillet. (Prep time: 2 minutes)

Wilt Spinach and Combine: Gradually add the fresh baby spinach to the skillet, stirring gently until the spinach wilts down. (Cook time: 3 minutes)

Final Assembly: Nestle the cooked chicken breasts back into the skillet with the rice and spinach mixture. Sprinkle the crumbled feta cheese and toasted pine nuts over the top. (Prep time: 2 minutes)

Serve: Serve immediately and enjoy the Mediterranean flavors! (Cook time: 1 minute)