Crispy Chicken with Za’Atar-Olive Rice

Not only is ground chicken a fast-cooking weeknight superstar, but the fat leftover from crisping it up can get work done. In this one-pan dish. The leftover fat is used to blister olives that then get mixed with cooked rice (or any other cooked grain you’ve got) and chopped greens like spinach

1 lb. ground chicken

½ tsp. smoked paprika

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

Freshly ground black pepper

3 Tbsp. extra-virgin olive oil

1 cup Castelvetrano olives, smashed, pits removed

3 cups cooked rice

1 Tbsp. za’atar, plus more for serving

2 cups coarsely chopped spinach

Zest and juice of 1 small lemon

2 oz. feta, thinly sliced into planks

Coarsely chopped dill (for serving)

Note: Ingredients may have been altered from the original.

Directions at bonappetit.com

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