Greek Grilled Chicken with Spinach and Tomatoes

Instructions

1. Season the chicken breasts with 1 tablespoon of the olive oil, 1/8 teaspoon of the salt, and ¼ teaspoon of the pepper.
2. Using an outdoor grill or a grill pan, cook for about 7 minutes on each side, until the thickest part of a chicken reads 165°F on a meat thermometer. Set cooked chicken on a clean dish and set aside.
3. Meanwhile, heat a large skillet over medium-low heat. Add the remaining tablespoon of olive oil to coat the pan. Then add the diced tomatoes and olives and cook for about 3 minutes, stirring often. Add the spinach, 1/8 teaspoon salt, and 1/8 teaspoon pepper and continue cooking, stirring often with tongs, until the spinach is wilted, about 5 minutes.
4. Divide the spinach mixture into four servings, then top each serving with 1 grilled chicken breast and 1 tablespoon crumbled feta.