Mediterranean Lemon Chicken with Jasmine Rice

1. Season the chicken with oregano, salt, and pepper, then dredge in the flour.

2. Heat 2 tablespoons of olive oil in a large non-stick pan over medium heat. Cook the chicken for about 4 minutes per side, then remove.

3. Add remaining olive oil, sauté garlic and once it browns, add lemon juice, chicken stock, and chopped rosemary.

4. Once it starts to bubble, add the chicken back to the pan with fresh lemon slices.

5. Serve over jasmine rice and top with crumbled feta.