Description
This Greek Chicken and Lemon Rice recipe offers a delightful one-pot meal, combining tender, seasoned chicken thighs with vibrant lemon-infused jasmine rice, fresh spinach, cherry tomatoes, and creamy feta cheese. Ready in just 30 minutes, it’s perfect for a quick yet flavorful weeknight dinner with a Mediterranean flair.
Ingredients
Units
Scale
Chicken
- 1.5 lb skinless boneless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 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
- 1/4 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
- 1/4 teaspoon dried oregano
- 2 tablespoons chopped fresh oregano (optional)
- Fresh oregano for garnish
Instructions
- Season the Chicken: In a bowl, season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes, ensuring each piece is well coated.
- Cook the Chicken: Heat a heavy-bottomed skillet over medium heat for 2 minutes. Add 2 tablespoons olive oil, then place the chicken thighs in the skillet. Cook undisturbed for 5 minutes on one side, adjusting heat as needed to prevent oil from burning. Flip the chicken, reduce heat to low-medium, and cook for another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- Sauté Tomatoes and Garlic: In the same skillet, add half of the halved grape tomatoes, minced garlic, 1 teaspoon dried oregano, ¼ teaspoon salt, and 1 tablespoon olive oil. Cook over medium heat for about 2 minutes until tomatoes soften and release their juices.
- Wilt Spinach: Stir in the chopped fresh spinach and cook until it wilts.
- Add Rice and Chickpeas: Add the cooked jasmine rice and drained chickpeas into the skillet. Pour in 3 tablespoons freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes. Stir to combine and reheat over medium heat. Add an extra tablespoon of olive oil if desired for moistness.
- Prepare Feta Cheese Mixture: In a medium bowl, combine diced feta cheese, 1 tablespoon extra virgin olive oil, 1 tablespoon freshly squeezed lemon juice, ¼ teaspoon dried oregano, and chopped fresh oregano if using. Mix thoroughly to coat the feta with herbs and lemon oil.
- Assemble the Dish: Stir half of the feta cheese mixture into the skillet with the lemon rice. Add the cooked chicken slices on top and reheat gently over medium heat to warm through.
- Serve and Garnish: Top the dish with the remaining feta mixture and sprinkle fresh oregano over the top. Season with salt and black pepper to taste before serving.
Notes
- Ensure the skillet temperature is controlled to avoid burning the olive oil and chicken juices, which are key for flavor.
- Use a digital meat thermometer to confirm chicken is fully cooked to 165°F (74°C).
- Fresh oregano enhances the flavor, but dried oregano works well in a pinch.
- Adjust red pepper flakes according to your spice preference.
- Adding extra olive oil while reheating rice can prevent dryness and enhance richness.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 80 mg
