½ cup olive oil
¼ cup red wine vinegar
¼ cup orange juice
2 Tbs. lemon juice
1 tsp. Dijon mustard
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. garlic powder
½ tsp. salt
1 tsp. black pepper
3 garlic cloves, chopped
3-3.5 lbs. boneless, skinless, chicken thighs and/or breasts
1, 6.09 oz. box Near East rice pilaf mix
2, 10 oz. boxes frozen chopped spinach, thawed
½ cup chicken stock
1 pint grape or cherry tomatoes, cut into quarters or 3 large tomatoes, rough chopped (about 2 cups)
8 oz. feta cheese,
1, 2.25 oz. can sliced black olives (or ½ cup kalamata olives, chopped)
2 Tbs. chopped fresh parsley
Preheat oven to 375.
Combine olive oil, vinegar, orange juice, lemon juice, Dijon, oregano, basil, garlic powder, salt, pepper, and chopped garlic in a large jar and shake vigorously to combine and emulsify.
Put the chicken thighs in a large ziplock bag with the dressing and massage to ensure the chicken is well coated all over. Marinade for at least 1 hour or as long as overnight (the longah, the bettah!).
In a 9” x 13” pan, sprinkle the rice pilaf contents, including spice packet, evenly over the bottom of the pan. Then, top evenly with the spinach, including spinach juices. Pour chicken stock over the spinach
Lay chicken pieces on top of spinach, including marinade.
Spread tomatoes over chicken, followed by feta cheese. Cover with foil and bake for 40 minutes.
Remove from oven and sprinkle evenly with the olives. Return to oven for 25-30 minutes until chicken is cooked through and cheese is lightly browned. Garnish with parsley and serve.