Ingredients serve 4

1 Lb ground chicken or turkey

1/2 smoked paprika

1 teasepoon Diamond Cystal or 1/2 tsp Morton , kosher salt plus more freshly ground black pepper

3 tablespoons olive oil

1 cup Castelvetrano olives smashed pits removed

3 cups cooked rice

1 tablespoon zaatar plus more for serving (such as spinach , kale or chard )

2 oz feta, thinly sliced into planks Coarsely chopped dill (for serving)

Method

1. Place chicken in a medium bowl . Sprinkle paprika and 1 tsp Diamond Cystal or 1 tsp Morton kosher salt over chicken . Gently mix with your hands to combine .
2. Heat oil in a large nonstick skillet over medium – high . Arrange chicken in a pan in a thin , even layer to cook undistributed until golden brown and crisp underneath about 5 minutes . Continue to cook stairring and breaking up into bite-sized pieceswith a wooden spoon transfer chicken to a plate leaving oil and fat behind .
3. Add olives to same pan andcook undistributed , until heated through a blistered 1/2 minutes. Add the rice and 1 1 tablespoon za’atar and cook , stirring occasionally until greens are wilted , about 2 minutes . Remove pan from heat stir in lemon zest , feta and chicken. Taste and season with more salt and pepper if needed .
4. Transfer chicken and rice to a large shallow bowl with more za’atar and top with dill .

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