Description
This quick and flavorful Greek Chicken and Lemon Rice recipe combines tender, seasoned chicken thighs with vibrant lemon-infused rice, fresh spinach, juicy grape tomatoes, chickpeas, and a tangy feta cheese mixture. Cooked all in one pan for convenience, this 30-minute dish brings together Mediterranean flavors in a wholesome and satisfying meal perfect for any weeknight dinner.
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, combine chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Mix well to coat all pieces evenly and set aside.
- Cook the chicken: Heat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes. Add 2 tablespoons olive oil and place chicken thighs in the skillet. Cook on medium heat undisturbed for 5 minutes, reducing heat if necessary to prevent oil from burning. Flip chicken, reduce heat to low-medium, and cook another 5 minutes or until fully cooked with an internal temperature of 165°F (74°C). Remove chicken from skillet and set aside.
- Sauté tomatoes and garlic: In the same skillet, add half of the 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 juices.
- Add spinach and rice: Stir in fresh chopped spinach and cook until wilted. Then add cooked jasmine rice and drained chickpeas. Mix well to combine.
- Flavor the rice: Pour in 3 tablespoons freshly squeezed lemon juice and add the remaining uncooked grape tomatoes to the skillet. Reheat everything on medium heat, stirring occasionally to combine. Add 1 extra tablespoon of olive oil if desired for richness.
- Prepare feta mixture: In a medium bowl, combine feta cheese cubes with extra virgin olive oil, lemon juice, dried oregano, and optional chopped fresh oregano. Gently mix so the cheese is well coated with herbs and oil.
- Combine feta with rice: Fold half of the feta cheese mixture into the lemon rice in the skillet, mixing gently to distribute.
- Reheat chicken and assemble: Add sliced cooked chicken to the skillet with the rice and feta. Warm over medium heat until heated through.
- Final garnish: Top the assembled Greek chicken and lemon rice with the remaining feta mixture and garnish with fresh oregano. Season with salt and freshly cracked black pepper to taste before serving.
Notes
- Use a digital meat thermometer to ensure chicken is cooked to 165°F for safety and juiciness.
- If you prefer less heat, reduce or omit red pepper flakes.
- Jasmine rice can be substituted with basmati or long grain rice if preferred.
- Fresh oregano is recommended for best flavor, but dried oregano works as well.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 85 mg
