Description
A vibrant and flavorful one-pot Greek Chicken and Lemon Rice recipe featuring tender spiced chicken thighs, zesty lemon rice with spinach and tomatoes, tangy feta cheese mixture, and a perfect blend of herbs for an authentic Mediterranean meal ready in 30 minutes.
Ingredients
Scale
Chicken
- 1.5 lb 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 chickpeas, canned and drained
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 the Chicken: Season the chicken thighs evenly with dried oregano, paprika, salt, and red pepper flakes to build a flavorful base.
- Cook the Chicken: Heat a high-sided heavy skillet over medium heat for 2 minutes. Add 2 tablespoons olive oil, then place chicken thighs in the pan. Cook undisturbed for 5 minutes on one side, adjusting heat to prevent oil from burning. Flip and cook on low-medium heat for about 5 more minutes until the chicken reaches 165°F internally. Remove from skillet.
- Prepare the Lemon Rice Base: In the same skillet, add half of the grape tomatoes, minced garlic, dried oregano, salt, and 1 tablespoon olive oil. Cook over medium heat for 2 minutes until tomatoes soften and release juices.
- Add Greens and Rice: Stir in chopped fresh spinach until wilted. Then add cooked jasmine rice and drained chickpeas to the skillet.
- Flavor the Rice: Pour in 3 tablespoons freshly squeezed lemon juice and add the remaining uncooked grape tomatoes. Stir well to combine and reheat on medium heat. Add an extra tablespoon of olive oil if desired for richness.
- Make Feta Cheese Mixture: In a medium bowl, combine cubed feta cheese, extra virgin olive oil, lemon juice, dried oregano, and fresh chopped oregano if using. Mix gently to coat the feta with herbs and oil.
- Assemble the Dish: Stir half of the feta cheese mixture into the lemon rice skillet. Add sliced cooked chicken on top and reheat briefly on medium heat.
- Garnish and Serve: Top the plated dish with the remaining feta mixture and sprinkle fresh oregano. Season with salt and freshly ground black pepper to taste. Serve warm.
Notes
- Use jasmine rice cooked and cooled ahead for best texture without mushiness.
- Adjust red pepper flakes according to your desired spice level.
- Fresh oregano is optional but adds a wonderful herbal note to the feta mixture.
- For a lower sodium meal, rinse canned chickpeas thoroughly.
- Leftover lemon rice makes a great base for other Greek-inspired meals.
- Ensure chicken is cooked to an internal temperature of 165°F to guarantee safety.
Nutrition
- Serving Size: 1 serving
- Calories: 755 kcal
- Sugar: 7 g
- Sodium: 970 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.03 g
- Carbohydrates: 62 g
- Fiber: 12 g
- Protein: 53 g
- Cholesterol: 199 mg
