30-Minute Greek Chicken and Lemon Rice for Busy Nights

Ingredients

• 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• 2 tablespoons olive oil, divided
• 8 oz (225 g) grape tomatoes, halved
• 4 cloves garlic, minced
• 3 cups (480 g) cooked long-grain rice or jasmine rice
• 1 can (15 oz or 425 g) chickpeas, drained and rinsed
• 1/3 cup (80 ml) low-sodium chicken broth, plus more as needed
• 3 tablespoons fresh lemon juice
• 4 cups (120 g) fresh spinach, roughly chopped
• 1 tablespoon chopped fresh oregano or parsley
• 4 oz (115 g) feta cheese, crumbled or diced
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh lemon juice
• Lemon wedges, for serving