Description
This Greek Chicken and Lemon Rice recipe is a flavorful one-pot meal combining tender, juicy chicken thighs seasoned with herbs and spices, with bright lemon-infused rice, fresh spinach, and tomatoes. Topped with a tangy feta cheese mixture and fresh oregano, this dish offers a perfect balance of savory and citrus notes ideal for a quick, satisfying dinner in just 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 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: In a bowl, combine the chicken thighs with dried oregano, paprika, salt, and red pepper flakes, ensuring each piece is evenly coated with the spices.
- Cook the Chicken: Heat a large skillet over medium heat for 2 minutes. Add 2 tablespoons of olive oil. Place the chicken thighs in the skillet and cook undisturbed for 5 minutes on one side. Adjust heat to low-medium if oil begins to smoke. Flip the chicken and cook for another 5 minutes or until fully cooked, reaching an internal temperature of 165°F (74°C). Remove chicken from skillet and set aside.
- Sauté Tomatoes and Garlic: In the same skillet, add 1 tablespoon olive oil, half of the grape tomatoes, minced garlic, dried oregano, and salt. Cook over medium heat for about 2 minutes until tomatoes soften and release their juices.
- Wilt Spinach: Stir in the chopped fresh spinach and cook briefly until wilted.
- Combine Rice and Chickpeas: Add the cooked jasmine rice and drained chickpeas to the skillet. Stir to combine with the vegetables.
- Add Lemon Juice and Remaining Tomatoes: Pour in 3 tablespoons freshly squeezed lemon juice and add the remaining uncooked grape tomatoes. Stir and warm the mixture over medium heat. Add an extra tablespoon of olive oil if desired for richness.
- Prepare Feta Cheese Mixture: In a bowl, combine cubed feta cheese with extra virgin olive oil, lemon juice, dried oregano, and chopped fresh oregano if using. Mix gently to coat the feta with the herbs and oil.
- Assemble the Dish: Stir half of the feta mixture into the skillet with the lemon rice to blend flavors. Slice the cooked chicken and add it to the skillet, reheating everything together on medium heat.
- Serve and Garnish: Transfer the chicken and lemon rice to serving plates. Top with the remaining feta cheese mixture and fresh oregano leaves. Season with salt and freshly ground black pepper to taste.
Notes
- Use jasmine rice cooked ahead of time or leftover rice for best texture.
- Adjust red pepper flakes according to your preferred spice level.
- Fresh oregano is ideal, but dried oregano can be substituted in a pinch.
- If feta is too salty, soak it briefly in water before dicing to reduce saltiness.
- Use a heavy-bottomed skillet to prevent burning and ensure even cooking.
- For a lighter version, substitute chicken thighs with skinless chicken breasts.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
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
