Description
This Greek Chicken and Lemon Rice recipe is a flavorful, quick, and easy one-pot meal that combines tender chicken thighs, vibrant lemon-infused rice, and fresh herbs, perfect for a wholesome dinner 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 canned chickpeas 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)
- Fresh oregano for garnish
Instructions
- Season the chicken: Mix dried oregano, paprika, salt, and red pepper flakes. Rub the mixture evenly over the chicken thighs.
- Cook the chicken: Heat a heavy-bottomed skillet over medium heat for 2 minutes, add olive oil, then the chicken. Cook undisturbed for 5 minutes, then flip and cook another 5 minutes until fully cooked and internal temperature reaches 165°F. Remove and set aside.
- Prepare lemon rice: In the same skillet, add half of the grape tomatoes, minced garlic, dried oregano, salt, and olive oil. Cook for about 2 minutes until tomatoes soften. Stir in chopped spinach until wilted, then add cooked rice and chickpeas. Pour in lemon juice, the remaining tomatoes, and reheat while stirring. Add extra olive oil if desired.
- Make feta cheese mixture: Combine feta, olive oil, lemon juice, dried oregano, and fresh oregano in a bowl. Mix well to coat the feta evenly.
- Assemble: Mix half of the feta mixture into the rice, then add sliced chicken on top. Reheat slightly if needed. Finish by spooning the remaining feta mixture over the chicken and rice. Garnish with fresh oregano, season with salt and black pepper to taste. Serve hot.
Notes
- Ensure the skillet is not too hot when cooking the chicken to prevent burning the oil and juices.
- You can substitute jasmine rice with basmati or day-old rice for better flavor and texture.
- If preferred, add more herbs or lemon for extra freshness.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- 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
