Greek Chicken and Lemon Rice

Name: Greek Chicken and Lemon Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs skinless, boneless chicken thighs; 1 teaspoon dried oregano; 1 teaspoon paprika; ¼ teaspoon salt; ¼ teaspoon red pepper flakes; 2 tablespoons olive oil; 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; 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

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There is something deeply satisfying about a meal that comes together in one pan. Minimal cleanup, maximum flavor, and a comforting aroma filling the kitchen make one-pot meals a favorite for busy weeknights. Greek Chicken and Lemon Rice is one of those recipes that feels both indulgent and wholesome.

Inspired by the bright and fresh flavors of Mediterranean cuisine, this dish combines tender, seasoned chicken with aromatic rice, tangy feta cheese, and juicy tomatoes. The best part? It’s simple enough for beginners, requiring just a handful of ingredients and about 30 minutes from start to finish. Whether you’re cooking for your family or meal prepping for the week, this Greek-inspired dish is a must-try.

Why This Recipe is Special

Quick and Easy: Ready in 30 minutes, making it perfect for busy weeknights.

One-Pan Convenience: Fewer dishes mean less cleanup.
Balanced and Nutritious: Packed with protein, fiber, and fresh ingredients.
Full of Flavor: A blend of lemon, oregano, garlic, and feta creates a delicious Mediterranean taste.

Customizable: Swap ingredients to suit dietary needs or personal preferences.

Ingredients and Preparation

Main Ingredients and Their Role

Chicken Thighs: Juicy and flavorful, chicken thighs stay tender and absorb seasonings well. You can also use chicken breasts for a leaner option.
Rice: Jasmine or basmati rice provides a light, fluffy texture. Brown rice works too but requires a longer cooking time.

Grape Tomatoes: Add a burst of sweetness and acidity, balancing the richness of the dish. Cherry tomatoes can be used as an alternative.
Garlic: Enhances the savory depth of the meal. Fresh garlic works best, but garlic powder can be used in a pinch.
Spinach: Brings color, texture, and nutrition. Kale or arugula can be substituted.

Lemon Juice: The key ingredient that brightens the entire dish with its zesty, citrusy flavor. Freshly squeezed is best.
Feta Cheese: Adds a creamy, tangy contrast. Parmesan or goat cheese can be used for a different twist.
Chickpeas: Provide protein and fiber while complementing the Mediterranean flavors. White beans or lentils can be used instead.

Oregano and Paprika: Essential Mediterranean spices that bring warmth and depth. You can also add cumin or thyme for extra layers of flavor.
Olive Oil: Used for cooking and enhancing flavors. Extra virgin olive oil offers the best taste.

Step-by-Step Instructions

Step 1: Season the chicken with dried oregano, paprika, salt, and red pepper flakes. Heat a large, high-sided skillet over medium heat and add olive oil. Once hot, place the chicken in the pan and let it cook undisturbed for about 5 minutes to develop a golden-brown crust. Flip and cook for another 5 minutes or until the chicken reaches an internal temperature of 165°F. Remove from the pan and set aside.

Step 2: In the same pan, add more olive oil if needed, then toss in half of the sliced grape tomatoes and the minced garlic. Cook for about 2 minutes until the tomatoes soften and release their juices, creating a flavorful base for the rice.

Step 3: Stir in the chopped spinach, allowing it to wilt slightly. Add the cooked jasmine rice and drained chickpeas, then mix well to ensure the flavors are evenly distributed.

Step 4: Pour in the freshly squeezed lemon juice and toss in the remaining uncooked grape tomatoes. Stir everything together and let it warm over medium heat, absorbing the flavors from the pan. If the mixture seems dry, drizzle in a bit of extra olive oil.

Step 5: Prepare the feta cheese mixture by combining cubed feta with extra virgin olive oil, lemon juice, and dried oregano. Stir to coat the cheese in the seasonings.

Step 6: Return the cooked chicken to the pan, nestling it into the rice mixture. Reheat gently for a couple of minutes until everything is warm and well combined. Sprinkle half of the feta mixture over the dish, saving the rest for garnish.

Step 7: Remove from heat and finish with a sprinkle of fresh oregano and a final drizzle of olive oil. Adjust seasoning with salt and black pepper to taste.

Beginner Tips and Notes

Perfectly Cooked Chicken: If you’re unsure whether the chicken is fully cooked, use a meat thermometer. It should reach 165°F at the thickest part.
Avoid Soggy Rice: Let the rice cook undisturbed so it can absorb flavors properly without becoming mushy.
Brighten the Flavor: Add an extra squeeze of lemon juice before serving for an extra zesty kick.

Make it Dairy-Free: Use a plant-based feta alternative or simply skip the cheese.
Want More Protein? Add cooked shrimp or grilled salmon for an extra protein boost.

Serving Suggestions

Greek Salad: A simple salad with cucumbers, olives, and red onions pairs beautifully.

Toasted Pita Bread: Warm pita or garlic bread makes a great side to scoop up the rice.
Tzatziki Sauce: A dollop of creamy yogurt-based tzatziki adds a refreshing contrast.
Roasted Vegetables: Serve with roasted bell peppers, zucchini, or eggplant for added texture.

Storage and Reheating

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: This dish freezes well for up to 2 months. Let it thaw in the fridge overnight before reheating.
Reheating: Warm on the stovetop with a splash of olive oil, or microwave in 30-second intervals, stirring between each.

Your Turn to Cook

Now that you have everything you need to make this Greek Chicken and Lemon Rice, it’s time to get cooking. Whether you’re making it for a quick dinner or meal prepping for the week, this one-pot wonder will become a staple in your kitchen. If you try this recipe, let me know how it turned out in the comments. Happy cooking!

FAQ About Greek Chicken and Lemon Rice

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work well, but they tend to be leaner and can dry out faster. To prevent this, pound them slightly to even thickness and monitor the cooking time closely.

What type of rice works best for this dish?

Jasmine or basmati rice is ideal because they cook quickly and have a light, fluffy texture. Brown rice is a great alternative but requires a longer cooking time.

How do I make this dish vegetarian?

Simply omit the chicken and increase the chickpeas or add tofu for extra protein. You can also mix in roasted vegetables like zucchini or bell peppers for added flavor.

Can I prepare this recipe ahead of time?

Yes! This dish is perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

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