• Toss the chicken with the Greek Herb Blend and kosher salt until evenly coated.

  Heat the avocado oil and butter in a large skillet over medium-high heat. Add the chicken and diced red onion. Cook, stirring occasionally, until the chicken is browned and the onion has softened, about 6 to 8 minutes.

  Stir in the orzo and cook for 2 to 3 minutes, stirring frequently, until lightly toasted.

  Add the garlic and cook for 30 seconds.

  Pour in the chicken stock and stir in half of the lemon zest. Bring to a gentle simmer.

  Stir in the slow-roasted tomatoes, cover, and cook for 10 to 12 minutes, stirring once or twice, until the orzo is tender and most of the liquid has been absorbed.

  While the orzo cooks, chop the spinach, Kalamata olives, and fresh dill if you haven't already.

  Fold in the spinach and cook just until wilted.

  Remove the skillet from the heat. Stir in the remaining lemon zest and the juice of half the lemon. Taste and add more lemon juice if desired.

  Fold in the Kalamata olives and half of the feta.

  Sprinkle the remaining feta and the fresh dill over the top and serve.

Notes

• If you don't have slow-roasted tomatoes, substitute 1/4 to 1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped.

  If you don't have Gari's Greek Herb Blend, substitute:

  This recipe was developed using homemade unsalted chicken stock. If using salted stock, reduce the kosher salt and adjust to taste after adding the feta.

  1 teaspoon dried oregano1/2 teaspoon dried dill1/2 teaspoon garlic powder1/2 teaspoon onion powder1/4 teaspoon dried thyme1/4 teaspoon dried parsley1/4 teaspoon white pepper