Description
A vibrant and flavorful Greek chicken and lemon rice dish made in one pot, combining tender seasoned chicken thighs with zesty lemon rice, cherry tomatoes, spinach, and creamy feta for a wholesome, quick, and satisfying meal.
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 and rinsed
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)
Garnish
- Fresh oregano for garnish
Instructions
- How to cook chicken: Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Heat a heavy-bottomed skillet over medium heat for 2 minutes. Add 2 tablespoons of olive oil, then place chicken thighs in the skillet. Cook undisturbed for 5 minutes until golden, then flip and cook for another 5-7 minutes until cooked through and internal temperature reaches 165°F. Remove chicken and set aside.
- How to make Greek lemon rice: In the same skillet, add half of the grape tomatoes, minced garlic, dried oregano, salt, and olive oil. Cook for 2 minutes until tomatoes soften. Stir in chopped spinach until wilted. Add cooked rice and drained chickpeas. Pour in lemon juice, add remaining tomatoes, and reheat, stirring to combine. Add extra olive oil if desired for richness.
- How to make feta cheese mixture: In a bowl, combine cubed feta, olive oil, lemon juice, dried oregano, and chopped fresh oregano (if using). Mix gently to coat the feta evenly.
- Assembly: Mix half of the feta mixture into the skillet with lemon rice. Slice cooked chicken and add to the skillet, reheating everything on medium heat. Top with the remaining feta mixture and garnish with fresh oregano. Season with additional salt and pepper to taste.
Notes
- You can substitute jasmine rice with basmati or long-grain rice for different textures.
- Ensure the chicken reaches an internal temperature of 165°F for safety.
- Use fresh herbs for the best flavor but dried oregano works well if fresh is unavailable.
- This dish is best served immediately but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 plate
- 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
