Welcome to your new favorite Mediterranean dish: Greek Chicken and Lemon Rice! In this one-pot wonder, you’ll experience a burst of flavors combining tender chicken, fragrant lemon rice, and a delightful mix of vegetables like spinach and tomatoes. Whether you’re craving a healthy meal or need something quick yet flavorful, this dish has it all!
Introduction
Greek Chicken and Lemon Rice is a traditional Mediterranean dish that brings together the heartiness of chicken and the bright, tangy flavor of lemon rice. This recipe embodies the essence of Greek cuisine, featuring classic ingredients like oregano, paprika, and feta cheese, ensuring a protein-rich, fiber-packed meal that can be made dairy-free. It’s a one-pot, 30-minute meal that promises a satisfying, gluten-free experience.
The best part? It’s easy to make, perfect for a busy weeknight, and rich in nutritional benefits. If you’re a fan of Mediterranean or Greek-inspired dishes, this recipe is a must-try for its simplicity and unforgettable flavor!
Ingredients for Greek Chicken and Lemon Rice
Here’s everything you’ll need to create this amazing dish:
Chicken
- 1.5 lb skinless, boneless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
Greek Lemon Rice
- 1 tablespoon olive oil
- 8 oz grape tomatoes, sliced in half
- 5 cloves garlic, minced
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- 5 oz fresh spinach, chopped
- 3 tablespoons freshly squeezed lemon juice
- 2 cups cooked jasmine rice
- 15 oz chickpeas (canned)
Feta Cheese Mixture
- 6 oz feta cheese, diced into small cubes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon dried oregano
- 2 tablespoons fresh oregano, chopped (optional)
Tip: For a dairy-free option, replace feta with a vegan cheese alternative.
How to Make Greek Chicken and Lemon Rice – Step by Step
Step 1: Prepare the Chicken
Season the chicken thighs with oregano, paprika, salt, and red pepper flakes. Heat a heavy-bottomed skillet on medium heat for two minutes, then add olive oil. Cook the chicken on one side for five minutes, making sure the oil doesn’t burn. Flip the chicken, reduce heat to low-medium, and cook for an additional five minutes, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and set aside.
Step 2: Prepare the Greek Lemon Rice
In the same skillet, add halved grape tomatoes, minced garlic, dried oregano, salt, and olive oil. Sauté on medium heat for about two minutes until the tomatoes soften and release their juices. Stir in the fresh spinach until wilted.
Step 3: Add the Rice and Chickpeas
Once the spinach is wilted, add cooked jasmine rice and drained chickpeas. Stir in the freshly squeezed lemon juice and the remaining uncooked grape tomatoes. Reheat on medium heat, stirring to combine. For extra flavor, drizzle an additional tablespoon of olive oil.
Step 4: Prepare the Feta Cheese Mixture
In a medium bowl, mix cubed feta with olive oil, lemon juice, dried oregano, and fresh oregano (optional). Coat the cheese evenly with the herbs and oil.
Step 5: Assemble and Serve
Mix half of the feta mixture into the rice, then slice the cooked chicken and add it back to the skillet. Reheat everything on medium heat. Top with the remaining feta cheese mixture and garnish with fresh oregano. Adjust salt and pepper to taste before serving.
Helpful Tips for Greek Chicken and Lemon Rice
- Use fresh lemon juice for the best tangy flavor in the rice.
- Substitute chickpeas with white beans for a different texture.
- Make sure your skillet doesn’t get too hot to avoid burning the chicken juices, which are essential for flavoring the rice.
Cooking Tips for the Best Greek Chicken and Lemon Rice
- Best cookware: Use a cast iron or heavy-bottomed skillet for even heat distribution.
- Tender chicken: For extra moist chicken, brine the chicken thighs for 30 minutes before cooking.
- Rice variation: You can swap jasmine rice with basmati or brown rice for added texture and nutritional benefits.
Serving Suggestions for Greek Chicken and Lemon Rice
Serve this dish with a side of tzatziki or a fresh Greek salad. Pair with a glass of white wine or lemon-infused water to complement the lemony flavors of the rice. This dish is perfect for both casual family dinners and elegant gatherings.
Nutritional Information
Greek Chicken and Lemon Rice is a healthy and balanced meal, rich in protein, fiber, and essential vitamins.
Nutritional Information (Per Serving):
- Calories: 755 kcal
- Protein: 39g
- Carbohydrates: 45g
- Fat: 49g
- Fiber: 12g
- Vitamin A: 1200 IU
- Vitamin C: 50 mg
- Calcium: 240 mg
Storage and Leftovers for Greek Chicken and Lemon Rice
To store leftovers, transfer the cooled dish to an airtight container and refrigerate for up to three days. For reheating, you can use a microwave or stovetop, adding a splash of water or olive oil to keep the rice moist. Tip: Avoid reheating the dish multiple times to maintain freshness.
Frequently Asked Questions (FAQs) for Greek Chicken and Lemon Rice
Q1: Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but it might be less tender than thighs. Adjust cooking time accordingly.
Q2: How do I make this dish vegan?
Simply substitute the chicken with tofu or tempeh, and use a vegan cheese alternative for the feta.
Q3: Can I freeze Greek Chicken and Lemon Rice?
Yes, freeze in individual portions for up to two months. Reheat in the microwave or stovetop, adding water as needed.
Q4: What can I substitute for chickpeas?
You can replace chickpeas with white beans or lentils for a different texture and taste.
Related Recipes for Greek Chicken and Lemon Rice Lovers
Check out these delicious recipes on OptimalRecipes for more meal ideas:
Conclusion
Greek Chicken and Lemon Rice is not only quick and easy but also packed with Mediterranean flavors that will leave you wanting more. It’s a versatile recipe that you can tweak to your dietary needs or personal tastes. Try it today and share your experience with us—what unique twist will you add to this classic dish?
Enjoy cooking and bon appétit!
Print
Greek Chicken and Lemon Rice – Easy 30-Minute One-Pot Meal
Description
Welcome to your new favorite Mediterranean dish: Greek Chicken and Lemon Rice! In this one-pot wonder, you’ll experience a burst of flavors combining tender chicken, fragrant lemon rice, and a delightful mix of vegetables like spinach and tomatoes. Whether you’re craving a healthy meal or need something quick yet flavorful, this dish has it all!
Ingredients
Chicken
- 1.5 lb skinless, boneless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
Greek Lemon Rice
- 1 tablespoon olive oil
- 8 oz grape tomatoes, sliced in half
- 5 cloves garlic, minced
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- 5 oz fresh spinach, chopped
- 3 tablespoons freshly squeezed lemon juice
- 2 cups cooked jasmine rice
- 15 oz chickpeas (canned)
Feta Cheese Mixture
- 6 oz feta cheese, diced into small cubes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon dried oregano
- 2 tablespoons fresh oregano, chopped (optional)
Tip: For a dairy-free option, replace feta with a vegan cheese alternative.
Instructions
Step 1: Prepare the Chicken
Season the chicken thighs with oregano, paprika, salt, and red pepper flakes. Heat a heavy-bottomed skillet on medium heat for two minutes, then add olive oil. Cook the chicken on one side for five minutes, making sure the oil doesn’t burn. Flip the chicken, reduce heat to low-medium, and cook for an additional five minutes, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and set aside.
Step 2: Prepare the Greek Lemon Rice
In the same skillet, add halved grape tomatoes, minced garlic, dried oregano, salt, and olive oil. Sauté on medium heat for about two minutes until the tomatoes soften and release their juices. Stir in the fresh spinach until wilted.
Step 3: Add the Rice and Chickpeas
Once the spinach is wilted, add cooked jasmine rice and drained chickpeas. Stir in the freshly squeezed lemon juice and the remaining uncooked grape tomatoes. Reheat on medium heat, stirring to combine. For extra flavor, drizzle an additional tablespoon of olive oil.
Step 4: Prepare the Feta Cheese Mixture
In a medium bowl, mix cubed feta with olive oil, lemon juice, dried oregano, and fresh oregano (optional). Coat the cheese evenly with the herbs and oil.
Step 5: Assemble and Serve
Mix half of the feta mixture into the rice, then slice the cooked chicken and add it back to the skillet. Reheat everything on medium heat. Top with the remaining feta cheese mixture and garnish with fresh oregano. Adjust salt and pepper to taste before serving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Use fresh lemon juice for the best tangy flavor in the rice.
- Substitute chickpeas with white beans for a different texture.
- Make sure your skillet doesn’t get too hot to avoid burning the chicken juices, which are essential for flavoring the rice.
