Description
This flavorful Greek Chicken and Lemon Rice is a quick and easy one-pot meal that combines tender seasoned chicken thighs with fluffy jasmine rice, fresh vegetables, and tangy feta cheese. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner with bold Mediterranean flavors.
Ingredients
Chicken
1.5 lb skinless boneless chicken thighs1 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 oil8 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 and rinsed
Feta Cheese Mixture
6 oz feta cheese, diced into small cubes1 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: Rub the chicken thighs with dried oregano, paprika, salt, and red pepper flakes to enhance flavor and spice level.
- Cook the chicken: Heat a high-sided skillet over medium heat for 2 minutes, then add olive oil. Place the seasoned chicken thighs in the skillet and cook undisturbed for 5 minutes until nicely browned. Flip and cook for another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove from skillet and set aside.
- Make Greek lemon rice: In the same skillet, add half of the grape tomatoes, minced garlic, dried oregano, salt, and olive oil. Sauté for about 2 minutes until tomatoes soften. Stir in chopped spinach until wilted. Add cooked rice, drained chickpeas, lemon juice, and remaining grape tomatoes. Reheat and mix well, adding extra olive oil if desired.
- Prepare feta cheese mixture: In a bowl, combine cubed feta cheese with olive oil, lemon juice, dried oregano, and chopped fresh oregano if using. Mix so the herbs and oil coat the feta.
- Assemble and serve: Mix half of the feta mixture into the rice, then add sliced cooked chicken on top. Reheat briefly if needed. Finish by topping with the remaining feta mixture and garnishing with fresh oregano. Season with salt and pepper to taste.
Notes
- For extra flavor, marinate the chicken with herbs and spices ahead of time.
- Adjust the amount of red pepper flakes for spice preference.
- Use fresh basil or dill as alternative herbs if desired.
- If you prefer a creamier feta, consider adding a splash of Greek yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 755 kcal
- Sugar: 7 g
- Sodium: 970 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.03 g
- Carbohydrates: 62 g
- Fiber: 12 g
- Protein: 53 g
- Cholesterol: 199 mg
