1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken, seasoning with salt, pepper, smoked paprika, and cumin. Cook for about 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
2. Add the remaining tablespoon of olive oil to the skillet. Toss in the sliced red and yellow bell peppers, and red onion. Cook for 4-5 minutes, stirring frequently, until the vegetables begin to soften but still have a little crunch.
3. Add the minced garlic to the skillet and sauté for another 30 seconds to 1 minute, until fragrant. Be careful not to burn it—garlic cooks fast!
4. Return the cooked chicken to the skillet. Stir in the cherry tomatoes and baby spinach. Cook for 2-3 minutes, just until the spinach wilts and the tomatoes begin to soften.
5. Sprinkle the dried oregano over the mixture and squeeze in the lemon juice. Stir well to combine and adjust seasoning with salt and pepper to taste.
6. Remove from heat and sprinkle crumbled feta cheese on top. Garnish with fresh chopped parsley before serving.

Tip from my kitchen: When my husband and I first tried this recipe, I was worried the spinach would get lost in the stir fry, but it actually adds the perfect pop of color and a subtle earthiness that I now can’t skip.