Name: Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1.5 pounds skinless, boneless chicken thighs; 2 cups cooked jasmine rice; 1 tablespoon olive oil (for cooking); 8 ounces grape tomatoes; 5 cloves garlic; 5 ounces fresh spinach; 15 ounces canned chickpeas; 6 ounces feta cheese; 1 teaspoon dried oregano; 1 teaspoon paprika; ¼ teaspoon salt; ¼ teaspoon red pepper flakes; 1 tablespoon olive oil (for Greek Lemon Rice); 1 teaspoon dried oregano (for Greek Lemon Rice); ¼ teaspoon salt (for Greek Lemon Rice); 3 tablespoons freshly squeezed lemon juice; 1 tablespoon extra virgin olive oil (for feta mixture); 1 tablespoon freshly squeezed lemon juice (for feta mixture); ¼ teaspoon dried oregano (for feta mixture); 2 tablespoons chopped fresh oregano (optional); Fresh oregano (optional for garnish); Salt and black pepper, to taste

Description

Greek Chicken and Lemon Rice is a vibrant, one-pot meal that combines tender chicken thighs with zesty lemon-infused rice and fresh Mediterranean ingredients. This dish is perfect for busy weeknights or casual gatherings, delivering a satisfying and nutritious meal in just 30 minutes. The harmonious blend of spices, fresh spinach, tomatoes, and creamy feta cheese creates a flavor-packed experience that will impress your family and friends. With minimal cleanup required, this recipe is not only easy to prepare but also an excellent choice for meal prepping.

Ingredients

Scale

1.5 pounds skinless, boneless chicken thighs
2 cups cooked jasmine rice
1 tablespoon olive oil (for cooking)
8 ounces grape tomatoes
5 cloves garlic
5 ounces fresh spinach
15 ounces canned chickpeas
6 ounces feta cheese
1 teaspoon dried oregano
1 teaspoon paprika
¼ teaspoon salt
¼ teaspoon red pepper flakes
1 tablespoon olive oil (for Greek Lemon Rice)
1 teaspoon dried oregano (for Greek Lemon Rice)
¼ teaspoon salt (for Greek Lemon Rice)
3 tablespoons freshly squeezed lemon juice
1 tablespoon extra virgin olive oil (for feta mixture)
1 tablespoon freshly squeezed lemon juice (for feta mixture)
¼ teaspoon dried oregano (for feta mixture)
2 tablespoons chopped fresh oregano (optional)
Fresh oregano (optional for garnish)
Salt and black pepper, to taste

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Instructions

Season chicken thighs with oregano, paprika, salt, and red pepper flakes. Heat olive oil in a large skillet over medium heat, add chicken, and cook for about 10 minutes until fully cooked. Remove from skillet.
In the same skillet, add olive oil, grape tomatoes, garlic, oregano, and salt; cook until tomatoes soften. Stir in spinach until wilted. Add rice and chickpeas; mix well.
Pour in lemon juice and reintroduce the chicken to the skillet for reheating.
Combine feta cheese with olive oil and lemon juice; stir half into the rice mixture before serving. Top with remaining feta.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: One-Pot Cooking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 plate (about 300g)
Calories: 482
Sugar: 5g
Sodium: 930mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 9g
Protein: 29g
Cholesterol: 98mg