Greek Chicken and Spinach

This was a quick "throw together" meal one night recently, and it worked out great. Sorry, no exact proportions on a lot of things. It's very much an "eyeball" recipe. Use as much or as little of the ingredients as you like.

• Ready In: 20 mins
• Serves: 2-4

Ingredients

• 1  lb chicken breast
• 2  lemons
• 1  teaspoon oregano
• 2  cloves garlic
•  red pepper flakes
•  salt and pepper
• 1  tablespoon rice vinegar
• 2  cloves garlic
• 1  tablespoon olive oil
• 2  bags  6 oz each fresh spinach leaves
•  fresh parsley
•  dill, dried or fresh
• 1⁄2 cup feta cheese

Directions

1. Pound the chicken breasts with a mallet til they're flattened and uniform thickness.
2. Marinate for about 1/2 hour in a mixture of oregano, garlic powder, red pepper flakes, salt, pepper, the zest from 2 lemons and the juice from one, and a little rice vinegar.
3. Grill 2-3 minutes on each side till cooked through.
4. While marinating, mince a couple of cloves of garlic.
5. Saute until fragrant in a little olive oil.
6. Add a bag of fresh spinach and wilt over med-high heat.
7. When bright green and not quite finished, add a handful of chopped parsely, some dill (to taste, I don't like much dill), and the juice of half a lemon.
8. Stir together.
9. Remove from heat, crumble some feta cheese on top and and cover for a few minutes to let the cheese heat up and soften.
10. Serve with sparkling water and some fresh crusty bread.