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Greek Chicken and Lemon Rice (30 Minutes, One-Pot)

Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
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Greek Chicken and Lemon Rice is a vibrant, one-pot meal that brings the sunny flavors of the Mediterranean to your dinner table in just 30 minutes. This quick and easy recipe features tender chicken thighs simmered with fresh vegetables, chickpeas, and aromatic spices, all served over fluffy jasmine rice. With the zest of lemon and a sprinkle of creamy feta cheese, this dish is not only delicious but also packed with nutritious ingredients like spinach and protein-rich chickpeas. Perfect for busy weeknights or casual gatherings, Greek Chicken and Lemon Rice offers wholesome comfort food that everyone will enjoy.

Ingredients

Scale
  • 1.5 lb skinless boneless chicken thighs
  • 2 cups cooked jasmine rice
  • 15 oz canned chickpeas
  • 5 oz fresh spinach
  • 8 oz grape tomatoes (sliced in half)
  • 6 oz feta cheese (diced into small cubes)
  • 3 tablespoons freshly squeezed lemon juice
  • 5 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 1 tablespoon extra virgin olive oil for garnish
  • 1 tablespoon freshly squeezed lemon juice for garnish
  • 1/4 teaspoon dried oregano for garnish
  • 2 tablespoons chopped fresh oregano (optional)
  • Fresh oregano for garnish

Instructions

  1. In a large skillet, heat olive oil over medium heat. Season chicken thighs with oregano, paprika, salt, and red pepper flakes. Add to skillet and cook for 5-6 minutes per side until golden brown; remove from pan.
  2. In the same skillet, sauté minced garlic and halved grape tomatoes for 3-4 minutes until softened. Stir in chopped spinach and lemon juice until spinach wilts.
  3. Return chicken to the skillet along with cooked rice and drained chickpeas; mix well.
  4. Top with diced feta cheese and drizzle with extra virgin olive oil before serving.

Nutrition

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