Pan-Seared Greek Chicken with Garlic Spinach and Peppers
Juicy pan-seared chicken breast paired with vibrant sweet bell pepper and garlic-sautéed spinach, topped with tangy crumbled feta cheese. A fast, gluten-free dinner packed with high-quality protein for weight management.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Kristi + Lila
Kristi created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
Store leftover cooked chicken and veggies in an airtight container in the refrigerator for up to 3 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Pat 160g chicken breast dry
- 01
Pat 160g chicken breast dry
Pat 160g chicken breast dry with a paper towel and season both sides with salt, pepper, and dried oregano.
Tap card to mark done - 02
Heat 0
Heat 0.5 tbsp olive oil in a skillet over medium-high heat for 2 minutes until hot.
Look for: hot
Tap card to mark done - 03
Add the chicken breast to the hot…
Add the chicken breast to the hot skillet and cook for 5-6 minutes per side, until the internal temperature reaches 165°F (74°C) and the outside is golden brown.
Look for: the internal temperature reaches 165°F (74°C) and the outside is golden brown
Tap card to mark done - 04
Transfer cooked chicken to a plate and…
Transfer cooked chicken to a plate and let rest for 3 minutes.
Allow: 3 minutes
Tap card to mark done - 05
Add the remaining 0
In the same skillet over medium heat, add the remaining 0.5 tbsp olive oil along with 1 minced garlic clove and 1 chopped red bell pepper.
Tap card to mark done - 06
Sauté the bell pepper for 3-4 minutes…
Sauté the bell pepper for 3-4 minutes until crisp-tender.
Look for: crisp-tender
Tap card to mark done - 07
Toss in 2 cups fresh spinach and…
Toss in 2 cups fresh spinach and cook for 1-2 minutes until gently wilted.
Look for: gently wilted
Tap card to mark done - 08
Slice the rested chicken breast into strips
Slice the rested chicken breast into strips.
Tap card to mark done - 09
Plate the sautéed spinach and peppers
Plate the sautéed spinach and peppers, lay sliced chicken on top, and sprinkle with 20g crumbled feta cheese.
Ready when: everything is assembled and ready to enjoy
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