Name: Greek Chicken and Lemon Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1.5 pounds 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 (for rice); 8 ounces grape tomatoes, sliced in half; 5 cloves garlic, minced; 1 teaspoon dried oregano (for rice); ¼ teaspoon salt (for rice); 5 ounces fresh spinach, chopped; 3 tablespoons freshly squeezed lemon juice; 2 cups cooked jasmine rice; 15 ounces canned chickpeas, drained and rinsed; 6 ounces feta cheese, diced into small cubes; 1 tablespoon extra virgin olive oil (for feta); 1 tablespoon freshly squeezed lemon juice (for feta); ¼ teaspoon dried oregano (for feta); 2 tablespoons chopped fresh oregano (optional); Fresh oregano (optional); Salt and black pepper, to taste

Description

Greek Chicken and Lemon Rice is a vibrant one-pot meal that’s bursting with Mediterranean flavors, ready in just 30 minutes. This quick recipe features juicy, seasoned chicken thighs paired with aromatic lemon-infused rice, hearty chickpeas, and fresh spinach. Topped with creamy feta cheese, it offers a delightful balance of taste and nutrition, making it an ideal choice for busy weeknights or cozy family dinners. Not only does it deliver a satisfying meal but it’s also customizable to suit your preferences.

Ingredients

Scale

1.5 pounds 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 (for rice)
8 ounces grape tomatoes, sliced in half
5 cloves garlic, minced
1 teaspoon dried oregano (for rice)
¼ teaspoon salt (for rice)
5 ounces fresh spinach, chopped
3 tablespoons freshly squeezed lemon juice
2 cups cooked jasmine rice
15 ounces canned chickpeas, drained and rinsed
6 ounces feta cheese, diced into small cubes
1 tablespoon extra virgin olive oil (for feta)
1 tablespoon freshly squeezed lemon juice (for feta)
¼ teaspoon dried oregano (for feta)
2 tablespoons chopped fresh oregano (optional)
Fresh oregano (optional)
Salt and black pepper, to taste

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Instructions

Season chicken thighs with oregano, paprika, salt, and red pepper flakes. Heat olive oil in a large skillet over medium heat and cook chicken until done (about 10 minutes). Remove and set aside.
In the same skillet, add more olive oil, then sauté grape tomatoes and garlic until softened. Stir in spinach until wilted.
Add cooked rice and chickpeas to the skillet along with lemon juice; mix well and heat through.
Combine feta ingredients in a bowl; stir half into the rice mixture.
Slice chicken and nestle back into the skillet to warm before serving topped with remaining feta.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Cooking
Cuisine: Mediterranean

Nutrition

Serving Size: 1/6 of recipe (approximately 400g)
Calories: 450
Sugar: 3g
Sodium: 620mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 7g
Protein: 28g
Cholesterol: 95mg