Description
A vibrant and flavorful one-pot Greek Chicken and Lemon Rice recipe that combines tender, seasoned chicken thighs with aromatic lemon-infused rice, fresh spinach, grape tomatoes, chickpeas, and a tangy feta cheese mixture. Ready in just 30 minutes, this dish offers a wholesome balance of protein, vegetables, and zesty Mediterranean flavors perfect for a quick weeknight 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: In a bowl, season the chicken thighs evenly with dried oregano, paprika, salt, and red pepper flakes.
- Cook the chicken: Preheat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes. Add 2 tablespoons olive oil, then the seasoned chicken thighs. Cook undisturbed on medium heat for 5 minutes. Adjust heat to low-medium if oil starts to burn. Flip chicken, reduce heat to low-medium, cook another 5 minutes or until cooked through, with internal temperature at 165°F (74°C). Remove chicken from skillet.
- Sauté tomatoes and garlic: Add half of the halved grape tomatoes, minced garlic, dried oregano, salt, and 1 tablespoon olive oil to the now-empty skillet. Cook on medium heat for about 2 minutes until tomatoes soften and release juices.
- Wilt spinach: Stir in chopped fresh spinach until it wilts.
- Add rice and chickpeas: Mix in cooked jasmine rice and drained chickpeas. Pour in 3 tablespoons freshly squeezed lemon juice and add the remaining halved grape tomatoes. Stir and reheat on medium heat, adding an extra tablespoon olive oil if desired.
- Prepare feta cheese mixture: In a medium bowl, combine diced feta cheese, extra virgin olive oil, lemon juice, dried oregano, and optional chopped fresh oregano. Mix well to coat the feta cubes evenly.
- Combine rice and feta: Stir half of the feta cheese mixture into the skillet with the lemon rice.
- Assemble the dish: Slice the cooked chicken and add it to the skillet with the rice and feta. Reheat on medium heat to combine flavors.
- Garnish and serve: Top the dish with the remaining feta mixture and garnish with fresh oregano. Season with salt and black pepper to taste. Serve immediately.
Notes
- Use a digital instant-read thermometer to ensure chicken is fully cooked to 165°F (74°C).
- Add extra olive oil for a richer flavor and moisture if the rice seems dry.
- Substitute jasmine rice with basmati or long-grain rice if preferred.
- Fresh oregano can be omitted if unavailable; dried oregano alone still provides great flavor.
- For a spicier dish, increase red pepper flakes to ½ teaspoon.
- This recipe can be made with chicken breasts if thighs are unavailable, but cooking time may vary slightly.
- Leftover rice can be used cold or reheated, but fresh lemon juice is recommended before serving to keep brightness.
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
