Description
This Greek Chicken and Lemon Rice recipe is a vibrant and flavorful one-pot meal ready in just 30 minutes. Tender chicken thighs are seasoned and pan-seared to juicy perfection, while a zesty lemon rice loaded with tomatoes, spinach, and chickpeas complements the dish. A creamy, herbaceous feta cheese mixture adds a delightful tangy finish, making this a wholesome Mediterranean-inspired dinner perfect for busy weeknights.
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
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: In a bowl, season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes to ensure even flavor.
- Cook the Chicken: Heat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes. Add 2 tablespoons olive oil, then place the chicken thighs skinless side down. Cook undisturbed for 5 minutes, adjusting heat to avoid burning the oil. Flip the chicken, reduce to low-medium heat, and cook another 5 minutes or until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- Sauté Tomatoes and Garlic: Using the same skillet, add half of the grape tomatoes, minced garlic, dried oregano, salt, and 1 tablespoon olive oil. Cook over medium heat for about 2 minutes until tomatoes soften and release their juices.
- Add Spinach: Stir in chopped fresh spinach and cook until wilted, integrating it into the tomato mix.
- Combine Rice and Chickpeas: Add the cooked jasmine rice and drained chickpeas to the skillet. Pour in 3 tablespoons fresh lemon juice and add the remaining grape tomatoes. Stir and reheat on medium, adding an extra tablespoon of olive oil if desired to enhance flavor and moisture.
- Prepare Feta Mixture: In a medium bowl, toss feta cheese cubes with extra virgin olive oil, lemon juice, dried oregano, and optional fresh oregano until the cheese is nicely coated in herbs and oil.
- Assemble the Dish: Mix half of the feta mixture into the lemon rice skillet. Add the cooked chicken slices back to the skillet to reheat gently on medium heat.
- Garnish and Serve: Spoon the remaining feta mixture over the top. Sprinkle fresh oregano leaves and season with salt and black pepper to taste before serving for a fresh, aromatic finish.
Notes
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F (74°C).
- Adjust red pepper flakes to control the spice level according to preference.
- For a gluten-free meal, ensure that the rice and canned chickpeas are labeled gluten-free.
- Fresh oregano adds brightness but can be omitted if unavailable; dried oregano works fine.
- Leftover chicken and lemon rice can be refrigerated and reheated for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 490 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 80 mg
