Greek Chicken

• 1 lb boneless skinless chicken tenders
• 2 cups cherry tomatoes, halved
• 1/2 cup crumbled feta
• oregano
• 1 cup chicken broth
• black pepper
• 1/2 bag of baby spinach
• extra virgin olive oil

Generously season chicken with oregano and freshly ground black pepper. Heat a deep skillet on medium and pour in about 2 tbs of extra virgin olive oil. When warm toss in chicken and allow to sear about 4 minutes each side. After chicken is cooked, add chicken broth and let it come to a slow boil over medium heat. Simmer about 10 minutes, turning once. Sprinkle in cherry tomatoes, baby spinach and top chicken with feta. Cover pan with lid until spinach wilts and feta melts a little. YUM.

I used to serve this with ziti, if that is your wish, than add more chicken broth to make a sauce. Really tastes good without the pasta.