Description
A flavorful Greek-inspired dish featuring tender chicken thighs cooked with herbs and spices, served over lemon-infused rice with chickpeas and topped with a creamy feta cheese mixture. Perfect for a quick weeknight dinner with bold flavors and vibrant ingredients.
Ingredients
Chicken:
1.5 pounds boneless, skinless chicken thighs1 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 oil8 ounces grape tomatoes, halved
5 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon salt
5 ounces fresh spinach, chopped
3 tablespoons freshly squeezed lemon juice
2 cups cooked jasmine rice
1 (15-ounce) can chickpeas, drained
Feta Cheese Mixture:
6 ounces feta cheese, diced into small cubes1 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
- Cook chicken: Season chicken thighs with oregano, paprika, salt, and red pepper flakes. Heat olive oil in a skillet over medium heat. Add chicken and cook for 5 minutes per side, or until cooked through (165°F/74°C). Remove chicken from skillet.
- Make lemon rice: In the same skillet, sauté half of the tomatoes, garlic, oregano, and salt with olive oil until softened. Stir in spinach until wilted. Add cooked rice, chickpeas, lemon juice, and remaining tomatoes. Reheat, stirring to combine.
- Make feta mixture: In a bowl, combine feta cheese, olive oil, lemon juice, dried oregano, and fresh oregano (if using).
- Assemble: Mix half of the feta mixture into the skillet with lemon rice. Add sliced cooked chicken and reheat. Top with remaining feta mixture and fresh oregano. Season with salt and pepper to taste.
Notes
- Use a high-sided skillet to prevent splattering.
- Adjust the heat while cooking the chicken to prevent the oil from burning.
- You can use different types of rice, such as brown rice or quinoa.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 670 kcal
- Sugar: 7 g
- Sodium: 920 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 100 mg
