Step 1

Finely grate the rind of 1 lemon and juice. Halve the remaining lemon. Cut one half into 4 thin rounds, reserve the other. Combine the lemon rind and juice, 1 tbs oil, two-thirds of the garlic and 1 tsp dried oregano in a bowl. Season well. Add the chicken. Turn to coat. Heat 2 tsp of oil in a large frying pan over medium-high heat. Cook chicken, turning, for 8 minutes or until golden. Push chicken to one side. Add reserved lemon slices. Cook, turning, for 1-2 minutes or until just golden. Transfer to a plate.

Step 2

Meanwhile, use a food processor to process the spinach, basil, stock, yoghurt and juice of reserved lemon half. Season well.

Step 3

Heat remaining oil in the pan over medium heat. Add the onion, and remaining garlic and oregano. Cook, stirring, for 3 minutes or until onion is softened. Add the rice. Cook, stirring, for 1 minute. Add the spinach mixture and bring to a simmer. Return the chicken and any resting juices to the pan. Reduce heat to low. Cover and cook for 25 minutes or until the rice is tender and the chicken is cooked through. Stand, covered, for 5 minutes. Crumble over feta and sprinkle with fresh oregano, to serve.