1. Pat the chicken breasts dry with paper towels. Slice each chicken breast horizontally to create two thinner cutlets, or pound them to an even 1/2-inch thickness.

2. In a small bowl, combine the olive oil, Italian seasoning, garlic powder, salt, and black pepper. Rub this mixture evenly over both sides of the chicken cutlets.

3. Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken. Cook for 4-6 minutes per side, or until the chicken is golden brown and cooked through. An internal temperature of 165 F (74 C) indicates doneness.

4. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Add the halved cherry tomatoes to the same skillet. Saute for 2-3 minutes, just until they start to soften and burst slightly.

5. Add the fresh spinach to the skillet with the tomatoes. Cook for 1-2 minutes, stirring gently, until the spinach wilts down.

6. Return the cooked chicken to the skillet with the vegetables. Sprinkle the crumbled feta cheese over the chicken and vegetables. Cover the skillet for 1 minute to allow the feta to warm and slightly melt.

7. Divide the chicken and vegetable mixture between two plates. Serve hot and enjoy your protein-packed meal!