Description
This Greek Chicken and Lemon Rice is a vibrant, one-pot meal combining tender, spiced chicken thighs with flavorful lemon-infused rice, fresh spinach, juicy grape tomatoes, chickpeas, and a creamy feta cheese mixture. Ready in just 30 minutes, it’s a perfect balanced dish bursting with Mediterranean flavors and ideal for a satisfying dinner.
Ingredients
Scale
Chicken
- 1.5 lb skinless boneless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ 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
- ¼ 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
- ¼ teaspoon dried oregano
- 2 tablespoons chopped fresh oregano (optional)
- Fresh oregano for garnish
Instructions
- Season the chicken: Season the chicken thighs evenly with dried oregano, paprika, salt, and red pepper flakes to infuse them with robust Mediterranean flavors.
- Cook the chicken: Heat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes. Add 2 tablespoons of olive oil, then place the chicken thighs in the skillet. Cook undisturbed on medium heat for 5 minutes until nicely seared and juices start to appear. If the oil begins to burn, reduce heat to low-medium to prevent burning. Flip the chicken, reduce heat to low-medium, and cook for another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken from the skillet and set aside.
- Prepare the rice base: In the same skillet, add 1 tablespoon olive oil, half of the halved grape tomatoes, minced garlic, dried oregano, and salt. Cook on medium heat for about 2 minutes until the tomatoes soften and release their juices, creating a flavorful base.
- Add spinach and rice: Stir in the fresh spinach and cook until wilted. Then add the cooked jasmine rice and drained chickpeas, mixing thoroughly to combine all ingredients evenly.
- Flavor with lemon: Add 3 tablespoons freshly squeezed lemon juice and the remaining halved grape tomatoes to the skillet. Reheat the mixture over medium heat, stirring to distribute flavors evenly. Optionally, add an extra tablespoon of olive oil for richness.
- Make feta mixture: In a medium bowl, combine cubed feta cheese with extra virgin olive oil, lemon juice, dried oregano, and chopped fresh oregano if using. Mix gently so the herbs and oil coat the cheese cubes, enhancing their flavor.
- Assemble the dish: Stir half of the feta cheese mixture into the lemon rice in the skillet. Add sliced cooked chicken on top and warm through over medium heat. Finally, sprinkle the remaining feta mixture and fresh oregano on top for garnish. Season with additional salt and black pepper to taste.
Notes
- Use jasmine rice for its fragrant aroma and slightly sticky texture, which complements the dish well.
- If fresh oregano is unavailable, substitute with additional dried oregano or fresh thyme for a different herbal note.
- Chicken thighs are preferred for juiciness but boneless, skinless chicken breasts can be used if preferred; adjust cooking time accordingly.
- Leftover lemon rice can be refrigerated for up to 3 days and reheated with a splash of water or broth to maintain moisture.
- To make this dish gluten free, ensure the canned chickpeas have no added gluten-containing ingredients; the recipe is naturally gluten free otherwise.
- Adjust red pepper flakes according to your spice tolerance; omit for a milder flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 755 kcal
- Sugar: 7 g
- Sodium: 970 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.03 g
- Carbohydrates: 62 g
- Fiber: 12 g
- Protein: 53 g
- Cholesterol: 199 mg
