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Greek Chicken and Lemon Rice

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This one-pot Greek Chicken and Lemon Rice is a flavorful, healthy dinner packed with protein, fiber, and vibrant Mediterranean ingredients like spinach, tomatoes, chickpeas, and feta cheese. Ready in just 30 minutes, it’s the perfect quick and satisfying meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

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

Instructions

  1. How to Cook the Chicken: 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.
  5. How to Make the Greek Lemon Rice: 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.
  6. Stir in the chopped spinach and cook until wilted.
  7. 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.
  8. How to Make the Feta Cheese Mixture: In a medium bowl, combine cubed feta cheese with extra virgin olive oil, lemon juice, dried oregano, and fresh oregano (if using). Mix until the herbs and oil coat the feta cheese.
  9. Assembly: Mix half of the feta cheese mixture into the skillet with the lemon rice. Add the sliced cooked chicken on top of the rice and heat through on medium heat.
  10. Top the dish with the remaining feta cheese mixture and sprinkle with fresh oregano. Season with salt and black pepper to taste. Serve and enjoy!

Notes

  • For extra flavor, add a drizzle of olive oil over the chicken and rice before serving.
  • You can substitute spinach with other greens like kale or arugula if desired.
  • For a vegetarian version, swap the chicken with grilled tofu or a veggie protein source.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: undefined
  • Category: Main Course, One-Pot Meals
  • Method: Sautéing, Cooking
  • Cuisine: Greek, Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 450 kcal
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 17g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 8g
  • Protein: 40g
  • Cholesterol: 100mg

Find it online: https://iamstarved.com/greek-chicken-and-lemon-rice/