Description
This flavorful Greek Chicken and Lemon Rice is a quick, one-pot meal that combines tender, seasoned chicken thighs with vibrant lemon-infused rice and fresh vegetables, topped with crumbled feta cheese. Perfect for a satisfying dinner ready in just 30 minutes.
Ingredients
Units
Scale
Chicken
- 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
Greek lemon rice
- 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, drained and rinsed
Feta cheese mixture
- 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)
Instructions
- How to cook chicken: Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Heat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes. Add olive oil and place chicken thighs in the skillet. Cook for 5 minutes on one side without moving. Flip the chicken and cook for another 5 minutes or until cooked through, reaching an internal temperature of 165°F. Remove and set aside.
- How to make Greek lemon rice: In the same skillet, add half of the grape tomatoes, minced garlic, dried oregano, salt, and olive oil. Cook on medium for about 2 minutes until tomatoes soften. Stir in chopped spinach until wilted. Add cooked rice and chickpeas, then pour in lemon juice and remaining tomatoes. Reheat everything, adding extra olive oil if desired.
- Prepare feta cheese mixture: In a bowl, combine feta cubes with olive oil, lemon juice, dried oregano, and fresh oregano if using. Mix well to coat the cheese.
- Assembly: Stir half of the feta mixture into the skillet, then add sliced chicken. Warm through over medium heat. Top with the remaining feta mixture and garnish with fresh oregano. Season with salt and black pepper to taste.
Notes
- Ensure the skillet is not too hot to prevent burning the olive oil and chicken juices.
- You can substitute jasmine rice with basmati or long-grain rice for different textures.
- Use fresh herbs for best flavor, but dried oregano works well if fresh is unavailable.
- Leftovers can be stored in an airtight container for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 755 kcal
- Sugar: 7 g
- Sodium: 970 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.03 g
- Carbohydrates: 62 g
- Fiber: 12 g
- Protein: 53 g
- Cholesterol: 199 mg
