Description
This Greek Chicken and Lemon Rice is a flavorful, one-pot meal that’s packed with protein and Mediterranean-inspired ingredients. Juicy, seasoned chicken thighs are cooked with aromatic jasmine rice, fresh spinach, grape tomatoes, and chickpeas, then topped with tangy feta cheese. Ready in just 30 minutes, this dish is perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Chicken
- 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
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: Sprinkle the chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Let them sit for a few minutes while you heat the skillet.
- Cook the chicken: Heat a large, high-sided skillet over medium heat and add olive oil. Once the oil is hot, place the chicken thighs in the pan and cook undisturbed for about 5 minutes, allowing them to develop a golden-brown crust. Flip the chicken and cook for another 5 minutes or until fully cooked, reaching an internal temperature of 165°F. Remove from the pan and set aside, keeping the juices in the pan for added flavor.
- Sauté the tomatoes and garlic: Add more olive oil if needed, then toss in half of the sliced grape tomatoes and the minced garlic. Cook over medium heat for about 2 minutes until the tomatoes soften and start releasing their juices, creating a rich base for the rice.
- Wilt the spinach and add rice: Stir in the chopped spinach, letting it cook until it wilts slightly. Add the cooked jasmine rice and drained chickpeas, then mix everything together, allowing the rice to absorb the flavors from the pan.
- Brighten with lemon juice: Pour in the freshly squeezed lemon juice and toss in the remaining uncooked grape tomatoes. Stir well and continue cooking over medium heat until the rice is fully warmed through. If needed, add an extra drizzle of olive oil for moisture.
- Prepare the feta mixture: In a medium bowl, combine the cubed feta cheese with extra virgin olive oil, lemon juice, and dried oregano. Stir gently to coat the cheese in the seasoning.
- Assemble the dish: Return the cooked chicken to the skillet, nestling it into the rice mixture. Allow everything to warm together for a couple of minutes, then mix in half of the feta cheese mixture, saving the rest for garnish.
- Finish and serve: Remove from heat and sprinkle the remaining feta cheese mixture over the dish. Garnish with fresh oregano and a final drizzle of olive oil. Taste and adjust the seasoning with salt and black pepper before serving.
Notes
- If using brown rice, increase the cooking time and add extra liquid as needed.
- For an extra tangy flavor, add lemon zest along with the lemon juice.
- Substitute chickpeas with white beans or lentils for variety.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Mediterranean, Greek
Nutrition
- Serving Size: 1 portion
- Calories: 755
- Sugar: 6g
- Sodium: 640mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 45g
- Cholesterol: 145mg