Greek Chicken Lemon Rice (Printable Version)
Quick 30-minute Greek dish with chicken, lemon rice, tomatoes, spinach, and feta in one pot.
# What You'll Need:
→ Chicken
01 -
1.5 lbs skinless boneless chicken thighs
02 -
1 teaspoon dried oregano
03 -
1 teaspoon paprika
04 -
¼ teaspoon salt
05 -
¼ teaspoon red pepper flakes
06 -
2 tablespoons olive oil
→ Greek Lemon Rice
07 -
1 tablespoon olive oil
08 -
8 oz grape tomatoes, sliced in half
09 -
5 cloves garlic, minced
10 -
1 teaspoon dried oregano
11 -
¼ teaspoon salt
12 -
5 oz fresh spinach, chopped
13 -
3 tablespoons freshly squeezed lemon juice
14 -
2 cups cooked jasmine rice
15 -
15 oz canned chickpeas, drained
→ Feta Cheese Mixture
16 -
6 oz feta cheese, diced into small cubes
17 -
1 tablespoon extra virgin olive oil
18 -
1 tablespoon freshly squeezed lemon juice
19 -
¼ teaspoon dried oregano
20 -
2 tablespoons chopped fresh oregano (optional)
21 -
Fresh oregano for garnish
# Steps to Follow:
01 -
Season chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Heat a heavy-bottomed skillet over medium heat for 2 minutes. Add olive oil and chicken thighs. Cook chicken for 5 minutes on one side undisturbed. Flip chicken thighs, reduce heat to low-medium, and cook for another 5 minutes or until fully cooked. Internal temperature should reach 165°F (74°C). Remove chicken from skillet.
02 -
In the same skillet, add half of the grape tomatoes, minced garlic, dried oregano, salt, and olive oil. Cook over medium heat for 2 minutes until tomatoes soften and release juices. Add fresh spinach and stir until wilted. Stir in cooked rice, chickpeas, lemon juice, and remaining uncooked grape tomatoes. Reheat on medium heat, stirring to combine. Add an extra tablespoon of olive oil, if desired.
03 -
In a bowl, combine feta cheese cubes, extra virgin olive oil, lemon juice, dried oregano, and fresh oregano (if using). Mix to coat the feta cheese in herbs and oil.
04 -
Mix half of the feta cheese mixture into the skillet with lemon rice. Add sliced cooked chicken to the skillet and reheat on medium heat. Top with the remaining feta cheese mixture. Garnish with fresh oregano and season with salt and black pepper, to taste.
# Additional Notes:
01 -
Ensure the skillet is preheated to prevent sticking and to allow proper browning of the chicken.
02 -
Use freshly squeezed lemon juice for maximum flavor in the rice and feta cheese mixture.