Mediterranean Spinach Rice Bowl with Herbed Chicken

Method

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken slices with salt, pepper, and oregano. Sear for 3-4 minutes per side until golden and cooked through (75°C internal). Remove and set aside.

2. Step 2: In the same pan, add remaining 2 tbsp olive oil. Sauté diced onion for 4-5 minutes until translucent and softened, stirring occasionally.

3. Step 3: Add minced garlic and cumin, cook for 45 seconds until fragrant. The aroma should be warm and slightly nutty.

4. Step 4: Add cauliflower rice, stir to coat in the aromatics. Pour in chicken broth, bring to a gentle simmer. Cover and cook for 8-10 minutes until rice is tender but not mushy.

5. Step 5: Reduce heat to medium-low. Add spinach in batches, stirring until wilted. This takes about 3-4 minutes. The spinach should be bright green and collapsed.

6. Step 6: Return chicken to the pan. Add lemon zest, juice, and half the dill. Gently fold everything together. Cook for 2 minutes to meld flavors.

7. Step 7: Remove from heat. Crumble feta over the top, garnish with remaining fresh dill. The feta should be slightly warm but retain its shape.

8. Step 8: Divide into 4 bowls. The rice should be creamy from the starch, spinach vibrant green, and chicken golden. Serve immediately with extra lemon wedges if desired.