Ingredients
1 pound of ground chicken or turkey
½ teaspoon smoked paprika
½ teaspoon kosher salt, plus more
Freshly ground black pepper
3 tablespoons of TAO Extra Virgin Olive Oil
1 cup Castelvetrano olives, smashed, pits removed
3 cups cooked rice
1 tablespoon za’atar, plus more for serving
2 1/2 cups coarsely chopped greens (such as spinach, kale, or chard)
Zest and juice of 1 small lemon
2 ounces feta, thinly sliced into planks
2 tsp coarsely chopped dill (for serving)
Directions
Place chicken in a medium bowl. Sprinkle paprika and 1 teaspoon Kosher salt over chicken; season with pepper. Gently mix with your hands to combine.
Heat the TAO Extra Virgin Olive Oil in a large nonstick skillet over medium-high. Arrange chicken in a pan in a thin, even layer and cook, undisturbed, until golden brown and crisp underneath, about 5 minutes. Continue to cook, stirring and breaking up into bite-size pieces with a wooden spoon, until cooked through about 1 minute. Transfer chicken to a plate using a slotted spoon, leaving oil and fat behind.
Add olives to the same pan and cook, undisturbed, until heated through and blistered, 1–2 minutes. Add rice and 1 Tbsp. za’atar and cook, often stirring, until slightly crisp, about 3 minutes. Add greens and lemon juice and cook, occasionally stirring, until greens are wilted, about 2 minutes. Remove pan from heat; stir in lemon zest, feta, and chicken. Taste and season with more salt and pepper if needed.
Transfer chicken and rice to a large shallow bowl; sprinkle with more za’atar and top with dill.
Adapted from: Bon Appetit.com by Kendra Vaculin