Greek Chicken and Lemon Rice (Print)

Flavorful Mediterranean chicken with zesty lemon rice, spinach, tomatoes, chickpeas and feta cheese in one pot.

# Ingredients:

→ Chicken

01 - 1.5 lb skinless boneless chicken thighs
02 - 1 teaspoon dried oregano
03 - 1 teaspoon paprika
04 - ¼ teaspoon salt
05 - ¼ teaspoon red pepper flakes
06 - 2 tablespoons olive oil

→ Greek Lemon Rice

07 - 1 tablespoon olive oil
08 - 8 oz grape tomatoes, sliced in half
09 - 5 cloves garlic, minced
10 - 1 teaspoon dried oregano
11 - ¼ teaspoon salt
12 - 5 oz fresh spinach, chopped
13 - 3 tablespoons freshly squeezed lemon juice
14 - 2 cups cooked jasmine rice
15 - 15 oz canned chickpeas, drained

→ Feta Cheese Mixture

16 - 6 oz feta cheese, diced into small cubes
17 - 1 tablespoon extra virgin olive oil
18 - 1 tablespoon freshly squeezed lemon juice
19 - ¼ teaspoon dried oregano
20 - 2 tablespoons chopped fresh oregano (optional)
21 - Fresh oregano for garnish

# Directions:

01 - Season chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
02 - Heat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes. Add 2 tablespoons olive oil and chicken thighs. Cook on medium heat for 5 minutes on one side, undisturbed. Ensure oil doesn't burn, reducing heat if necessary to preserve pan juices.
03 - Flip chicken thighs, reduce heat to low-medium, and cook for about 5 more minutes until internal temperature reaches 165°F (74°C) in the thickest part. Remove chicken from skillet.
04 - 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 on medium heat for about 2 minutes until tomatoes soften.
05 - Stir in fresh spinach until wilted.
06 - Add cooked jasmine rice and drained chickpeas to the skillet.
07 - Add 3 tablespoons freshly squeezed lemon juice and remaining uncooked halved grape tomatoes. Reheat on medium heat, stirring to combine. Add 1 extra tablespoon olive oil if desired.
08 - In a medium bowl, combine cubed feta cheese with 1 tablespoon extra virgin olive oil, 1 tablespoon freshly squeezed lemon juice, ¼ teaspoon dried oregano, and 2 tablespoons chopped fresh oregano (if using). Mix until herbs and oil coat the feta cheese.
09 - Mix half of the feta cheese mixture into the skillet with lemon rice.
10 - Add sliced cooked chicken to the skillet with rice and reheat on medium heat. Top with remaining feta mixture. Garnish with fresh oregano and season with salt and black pepper to taste.

# Notes:

01 - This Mediterranean one-pot meal combines flavors of oregano, lemon, and paprika for a quick 30-minute dinner.
02 - Ensure chicken is thoroughly cooked before adding to the rice mixture.
03 - For best flavor, use freshly squeezed lemon juice rather than bottled.

Back