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.
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.