Description
A flavorful and vibrant one-pot Greek Chicken and Lemon Rice recipe featuring tender chicken thighs, tangy lemon rice with spinach, grape tomatoes, chickpeas, and a creamy feta cheese mixture. Ready in 30 minutes, it’s perfect for a quick and delicious Mediterranean-inspired meal.
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 canned chickpeas, 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 ensure flavor throughout.
- Cook the Chicken: Heat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes. Add 2 tablespoons olive oil. Place chicken thighs in the skillet and cook undisturbed for 5 minutes on one side over medium heat, adjusting heat to prevent oil burning. Flip the chicken, reduce heat to low-medium, and cook for another 5 minutes or until fully cooked, reaching 165°F in the thickest part. Remove chicken and set aside.
- Prepare the Lemon Rice Base: Using the same skillet, add half of the grape tomatoes, minced garlic, dried oregano, salt, and 1 tablespoon olive oil. Sauté on medium heat for about 2 minutes until tomatoes soften and release their juices.
- Add Spinach and Rice: Stir in fresh chopped spinach and cook until wilted. Add cooked jasmine rice and drained chickpeas to the skillet, mixing well.
- Season the Rice: Mix in 3 tablespoons freshly squeezed lemon juice and the remaining uncooked grape tomatoes. Warm through on medium heat while stirring. Add 1 extra tablespoon olive oil if desired for extra moisture and flavor.
- Make Feta Mixture: In a bowl, combine cubed feta cheese, extra virgin olive oil, lemon juice, dried oregano, and chopped fresh oregano if using. Toss gently so the herbs and oil coat the feta cubes evenly.
- Assemble the Dish: Stir half of the feta cheese mixture into the lemon rice in the skillet. Slice the cooked chicken thighs and add them into the skillet as well. Reheat gently on medium heat.
- Serve and Garnish: Top the dish with the remaining feta mixture and sprinkle fresh oregano for garnish. Season with salt and freshly ground black pepper to taste. Serve warm.
Notes
- For a spicier dish, increase the amount of red pepper flakes.
- If you prefer a gluten-free version, jasmine rice and all ingredients here are naturally gluten-free.
- To save time, use pre-cooked chicken or leftover roasted chicken.
- Fresh oregano enhances flavor but dried oregano works well too.
- You can substitute chickpeas with cannellini beans for a different texture.
- Use freshly squeezed lemon juice for the best bright flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.
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
