Creamy Feta Chicken with Bacon and Rice

1In a large skillet, heat the olive oil (1 tablespoon) over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.

2In the same skillet, add the diced chicken breast (1 pound). Season with garlic powder (1 teaspoon), onion powder (1 teaspoon), salt, and pepper. Cook until the chicken is browned and cooked through, about 7-10 minutes.

3Once the chicken is cooked, reduce the heat to low and add the crumbled feta cheese (1 cup). Stir until the feta is melted and creamy, about 2-3 minutes.

4In a separate pot, boil water and cook the pasta according to package instructions. Drain and set aside.

5In a bowl, whisk the eggs (4 large) and season with salt and pepper. Pour the eggs (4 large) into the skillet with the chicken and feta mixture. Stir gently until the eggs (4 large) are scrambled and cooked through, about 3-4 minutes.

6Add the cooked rice (2 cups) and pasta to the skillet, mixing everything together until well combined and heated through. Adjust seasoning if necessary.

7Serve the creamy feta chicken with bacon over a bed of rice and pasta, garnished with crispy bacon and fresh parsley.