2. While the pan heats, quickly toss your chicken strips with a pinch of salt and pepper in a bowl.
3. Carefully place the seasoned chicken in the hot pan, arranging in a single layer without overcrowding (work in batches if needed).
4. Allow the chicken to develop a golden crust by cooking undisturbed for about 3 minutes before flipping.
5. After flipping, cook for another 2-3 minutes until just cooked through. Transfer to a clean plate and tent loosely with foil to keep warm.
2. Create the Aromatic Vegetable Base
In the same pan with all those flavorful chicken bits, add your sliced onions and cook for 2 minutes until they begin to soften and turn translucent.
Add the fresh minced garlic and sauté for just 30 seconds until fragrant—be careful not to let it brown or it may become bitter.
Sprinkle in the Mediterranean herb blend, smoky paprika, and chili flakes, stirring continuously to coat the onions and toast the spices slightly.
Add the julienned bell peppers to the fragrant mixture and cook for 3 minutes, stirring occasionally until they begin to soften but still maintain some crispness.
Return the chicken to the pan and toss everything together, allowing the flavors to meld for about 1 minute.
Gently fold in the fresh spinach, stirring just until it begins to wilt from the residual heat—about 45 seconds. Remove from heat immediately.
