Greek Chicken and Lemon Rice

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

Just whipped up this Greek Chicken and Lemon Rice in one pot!  Simple, flavorful, and oh-so-satisfying.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Greek

Servings 4 Servings

Ingredients

  

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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

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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.

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