Description
Greek Chicken and Lemon Rice is a vibrant Mediterranean-inspired one-pot meal that’s quick and easy to prepare. It combines tender chicken thighs, zesty lemon, and fragrant spices with spinach, chickpeas, and feta for a satisfying, nutritious dish.
Ingredients
1.5 lb skinless boneless chicken thighs
1 teaspoon dried oregano
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 tablespoon olive oil
8 oz grape tomatoes, sliced in half
5 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon salt
5 oz fresh spinach, chopped
3 tablespoons freshly squeezed lemon juice
2 cups cooked jasmine rice
15 oz chickpeas, canned
6 oz feta cheese, diced into small cubes
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon dried oregano
2 tablespoons chopped fresh oregano (optional)
Fresh oregano for garnish
Instructions
- Season the chicken thighs with oregano, paprika, salt, and red pepper flakes.
- Heat a high-sided skillet over medium heat for 2 minutes. Add 2 tablespoons olive oil and the chicken thighs. Cook for 5 minutes undisturbed. Flip the chicken and cook for an additional 5 minutes until fully cooked (165°F).
- Remove the chicken and set it aside. In the same skillet, add 1 tablespoon olive oil, half the grape tomatoes, garlic, oregano, and salt. Cook for 2 minutes until tomatoes soften.
- Add spinach and cook until wilted. Stir in cooked rice and drained chickpeas. Add 3 tablespoons lemon juice and remaining tomatoes. Reheat and stir to combine.
- In a bowl, mix feta, 1 tablespoon olive oil, 1 tablespoon lemon juice, oregano, and optional fresh oregano.
- Stir half of the feta mixture into the rice and veggie mixture. Slice the chicken and add it to the skillet, reheating for 1-2 minutes.
- Top with the remaining feta mixture and garnish with fresh oregano. Season with salt and pepper to taste. Serve hot.
Notes
- Dairy-Free: Omit feta or replace with dairy-free cheese.
- Vegetable Additions: Add bell peppers, zucchini, or olives for extra flavor.
- Protein Substitution: Use chicken breast, shrimp, or tofu as protein alternatives.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a skillet or microwave with a splash of water or olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing, Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 730mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
