One Pot Creamy Feta, Lemon, Chicken & Rice

Recipe

Ingredients:

• 1.5 skinless boneless chicken thighs
• 8 ounces grape tomatoes
• 5 garlic cloves
• 1 bag of fresh spinach
• 1 lemon
• 2 cups Jasmine or Basmati rice
• 8 ounces of feta cheese (in brine is my favorite)
• Fresh parsley for garnish
• Olive oil
• Seasonings: oregano, paprika, sea salt, black pepper, red pepper flakes 

Instructions:

• Season the chicken thighs (sea salt, pepper, red pepper flakes, paprika) on both sides. 
• Put a dutch oven over medium heat and add olive oil.
• Cook chicken on each side for about 5-7 minutes or until golden brown on each side.
• Remove the chicken and scrape the browned bits from the bottom of the pot to loosen – but keep them in as they add amazing flavor!  
• Add a dash more olive oil and toss in the diced onions and chopped garlic. Sauté until lightly browned
• Add sliced tomatoes, lemon juice, lemon zest, 2.5 cups of water or broth of choice
• Bring to a boil and add 2 cups of uncooked Basmati or Jasmine rice
• Immediately reduce to a simmer and cook covered for about 15-20 minutes
• In the last 5 minutes of the cooking process add the chopped spinach and the chopped chicken
• Slowly fold the feta cheese in
• Season for a second time with oregano, pepper, sea salt and chili flake to taste  
• Garnish with with feta cheese, a few sliced (uncooked) tomatoes, lemon zest and parsley