Greek Chicken and Lemon Rice

This one-pot Greek Chicken and Lemon Rice is a vibrant and flavorful dish that combines juicy chicken, zesty lemon rice, fresh spinach, chickpeas, and creamy feta cheese. It’s a healthy, satisfying meal that’s packed with protein, fiber, and Mediterranean flavors. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner or a flavorful lunch.

Why You’ll Love This Recipe

This Greek Chicken and Lemon Rice is a complete, balanced meal that brings together the best of Mediterranean cuisine. The chicken thighs are perfectly seasoned with oregano, paprika, and red pepper flakes, giving them a burst of flavor. The rice is cooked with fresh tomatoes, spinach, and chickpeas, making it hearty and nourishing. Topped with a tangy feta cheese mixture, this dish is not only delicious but also incredibly filling. Plus, it all comes together in one pot for easy cleanup!

Ingredients

For the 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

For the 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 chickpeas, canned and drained

For the 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

How to Cook the Chicken:

1. Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes.

2. Heat a high-sided, heavy-bottomed skillet (such as a cast iron or stainless steel pan) over medium heat for 2 minutes.

3. Add 2 tablespoons of olive oil and place the chicken thighs in the skillet. Cook for 5 minutes on one side, undisturbed, ensuring the oil does not burn. If the skillet gets too hot, reduce the heat to low-medium.

4. Flip the chicken thighs, reduce heat to low-medium, and cook for another 5 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set it aside.

How to Make the Greek Lemon Rice:

1. In the same skillet, add half of the halved grape tomatoes, minced garlic, dried oregano, salt, and 1 tablespoon olive oil. Cook on medium heat for about 2 minutes, until the tomatoes soften and release their juices.

2. Stir in the chopped spinach and cook until wilted.

3. Add the cooked rice and drained chickpeas, followed by 3 tablespoons of lemon juice. Add the remaining grape tomatoes and stir to combine. Cook for an additional 2-3 minutes on medium heat. If desired, add another tablespoon of olive oil.

How to Make the Feta Cheese Mixture:

1. In a medium bowl, combine cubed feta cheese with extra virgin olive oil, lemon juice, dried oregano, and fresh oregano (if using).

2. Mix until the herbs and oil coat the feta cheese.

Assembly:

1. Mix half of the feta cheese mixture into the skillet with the lemon rice.

2. Add the sliced cooked chicken on top of the rice and heat through on medium heat.

3. Top the dish with the remaining feta cheese mixture and sprinkle with fresh oregano.

4. Season with salt and black pepper to taste. Serve and enjoy!

Servings and timing

• Servings: 4 servings

• Prep Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

Variations

• Add more vegetables: You can add other vegetables like bell peppers, zucchini, or olives for added Mediterranean flair.

• Make it spicier: If you prefer some heat, add more red pepper flakes or a diced jalapeño to the rice mixture.

• Substitute for chicken: For a vegetarian option, you can replace the chicken with tofu or more chickpeas for added protein.

• Use brown rice: For a whole-grain option, swap the jasmine rice for brown rice, though be sure to adjust the cooking time accordingly.

Storage/reheating

• Storage: Store any leftover Greek Chicken and Lemon Rice in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet or microwave until warmed through. Add a splash of water or chicken broth if the rice has dried out.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts instead of thighs. Just be sure to cook them until they reach an internal temperature of 165°F (74°C), and adjust the cooking time slightly as chicken breasts cook faster than thighs.

Can I make this dish vegetarian?

Yes! Replace the chicken with more chickpeas, tofu, or another plant-based protein. You can also use vegetable broth instead of chicken broth for extra flavor.

Can I prepare this dish ahead of time?

Yes, you can make the rice mixture and chicken ahead of time. Store the cooked components separately in the fridge and assemble them when ready to serve.

How do I make this dish gluten-free?

This recipe is naturally gluten-free, as it does not contain any wheat products. Just ensure that your rice and chickpeas are certified gluten-free if needed.

Can I freeze this meal?

Yes, you can freeze the Greek Chicken and Lemon Rice. Allow it to cool completely before transferring to an airtight container or freezer bag. It will keep for up to 3 months. Reheat thoroughly before serving.

Conclusion

This Greek Chicken and Lemon Rice is a healthy, one-pot meal that’s as flavorful as it is nutritious. With tender chicken, zesty lemon rice, fresh spinach, and creamy feta, it’s a Mediterranean-inspired dish that’s sure to impress. Whether you’re looking for a quick weeknight dinner or a flavorful lunch, this recipe has got you covered. Plus, it’s ready in just 30 minutes and requires minimal cleanup—making it a winner for busy days!

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