Description
This Greek Chicken and Lemon Rice recipe combines tender, seasoned chicken thighs with flavorful lemon-infused rice, enriched with fresh vegetables and feta cheese for a satisfying and vibrant meal. Perfect for a quick weeknight dinner or a family gathering, it showcases the classic flavors of Greece in a wholesome, easy-to-make dish.
Ingredients
Units
Scale
Chicken:
- 1.5 pounds boneless, skinless 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 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 cubes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon dried oregano
- 2 tablespoons chopped fresh oregano (optional)
Garnish:
- 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 (internal temperature of 165°F/74°C). Remove chicken from skillet and set aside.
- Make lemon rice: In the same skillet, sauté half of the tomatoes, garlic, oregano, and salt with olive oil until tomatoes are softened, about 2-3 minutes. Stir in chopped spinach until wilted, about 1 minute. Add cooked rice, chickpeas, lemon juice, and remaining tomatoes. Reheat and stir to combine for about 2 minutes.
- Make feta mixture: In a small bowl, combine feta cheese, olive oil, lemon juice, dried oregano, and top with chopped fresh oregano if using. Mix well.
- Assemble: Mix half of the feta mixture into the skillet with lemon rice. Slice the cooked chicken and add it to the skillet. Reheat everything together for 2-3 minutes. Top with the remaining feta mixture and garnish with fresh oregano. Season with additional salt and pepper to taste.
Notes
- Use a high-sided skillet to prevent splattering during cooking.
- Adjust the heat as needed to prevent the oil from burning when sautéing vegetables.
- Feel free to substitute jasmine rice with brown rice or quinoa for a healthier option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For additional flavor, add sliced olives or cucumber for a fresh, crunchy topping.
Nutrition
- Serving Size: 1 plate (about 430g)
- 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
