Just whipped up this Greek Chicken and Lemon Rice in one pot! Simple, flavorful, and oh-so-satisfying.
Ingredients:
Chicken:
1.5 lbs. skinless boneless chicken thighs
1 teaspoon dried oregano
1 teaspoon paprika
¼ teaspoon salt
¼ 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
¼ teaspoon salt
5 oz fresh spinach, chopped
3 tablespoons freshly squeezed lemon juice
2 cups cooked jasmine rice
15 oz canned chickpeas
Feta Cheese Mixture:
6 oz feta cheese, diced into small cubes
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
¼ teaspoon dried oregano
2 tablespoons chopped fresh oregano (optional)
Fresh oregano for garnish
Directions:
Season chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
Heat a skillet over medium heat for 2 minutes. Add olive oil and chicken thighs. Cook for 5 minutes on one side.
Flip chicken, reduce heat, and cook until internal temperature reaches 165°F. Remove chicken from skillet.
In the same skillet, add tomatoes, garlic, oregano, salt, and olive oil. Cook for 2 minutes.
Add spinach until wilted, then mix in rice and chickpeas with lemon juice. Reheat, stirring occasionally.
Combine feta, olive oil, lemon juice, and oregano in a bowl.
Stir half the feta mixture into the skillet.
Top rice with chicken and remaining feta. Garnish with fresh oregano.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 600 kcal | Servings: 4 servings
Greek Chicken and Lemon Rice
Ingredients
Chicken:
- 1.5 lbs. skinless boneless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ 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
- ¼ teaspoon salt
- 5 oz fresh spinach chopped
- 3 tablespoons freshly squeezed lemon juice
- 2 cups cooked jasmine rice
- 15 oz canned chickpeas
Feta Cheese Mixture:
- 6 oz feta cheese diced into small cubes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon dried oregano
- 2 tablespoons chopped fresh oregano optional
- Fresh oregano for garnish
Instructions
- Season chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
- Heat a skillet over medium heat for 2 minutes. Add olive oil and chicken thighs. Cook for 5 minutes on one side.
- Flip chicken, reduce heat, and cook until internal temperature reaches 165°F. Remove chicken from skillet.
- In the same skillet, add tomatoes, garlic, oregano, salt, and olive oil. Cook for 2 minutes.
- Add spinach until wilted, then mix in rice and chickpeas with lemon juice. Reheat, stirring occasionally.
- Combine feta, olive oil, lemon juice, and oregano in a bowl.
- Stir half the feta mixture into the skillet.
- Top rice with chicken and remaining feta. Garnish with fresh oregano.
