Large deep skillet or Dutch oven with lid
Measuring cups and spoons
Sharp knife and cutting board
Wooden spoon or spatula
Prepare and Season the Chicken
Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
Heat olive oil in your large skillet or Dutch oven over medium-high heat.
Add the chicken pieces and cook for 5-6 minutes until golden brown on all sides.
Remove chicken to a plate and set aside.
Build the Base Flavors
In the same pot, add diced onions and cook for 3-4 minutes until softened.
Add minced garlic and cook for another 30 seconds until fragrant.
Stir in dried oregano and basil, allowing the herbs to bloom in the oil.
Cook the Ozro
Add the Ozro to the pot and toast for 2 minutes, stirring frequently.
Pour in the chicken broth and bring to a gentle boil.
Reduce heat to medium-low, cover, and simmer for 10 minutes.
Finish the Dish
Return the chicken to the pot and stir in cherry tomatoes.
Cook for an additional 5-7 minutes until the Ozro is tender and the chicken is cooked through.
Add spinach and stir until wilted.
Remove from heat and stir in Parmesan cheese, lemon zest, and juice.
Garnish with fresh parsley before serving.
- Storage: Refrigerate up to 3 days
- Reheating: Add splash of broth when reheating
- Freezing: Can be frozen up to 2 months
Calories: 425kcal | Carbohydrates: 35g | Protein: 38g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 580mg | Potassium: 722mg | Fiber: 3g | Sugar: 4g | Vitamin C: 15mg | Calcium: 245mg | Iron: 3mg