Description
This Greek Chicken and Lemon Rice is a flavorful and healthy one-pan meal. Tender chicken thighs are cooked with a vibrant lemon rice, chickpeas, and a tangy feta cheese mixture for a satisfying and easy dinner.
Ingredients
Units
Scale
Chicken:
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
Greek Lemon Rice:
- 1 tablespoon olive oil
- 8 ounces grape tomatoes, halved
- 5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 5 ounces fresh spinach, chopped
- 3 tablespoons freshly squeezed lemon juice
- 2 cups cooked jasmine rice
- 1 (15-ounce) can chickpeas, drained
Feta Cheese Mixture:
- 6 ounces feta cheese, diced into small cubes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon dried oregano
- 2 tablespoons chopped fresh oregano (optional)
- Fresh oregano, for garnish
Instructions
- Cook chicken: Season chicken thighs with oregano, paprika, salt, and red pepper flakes. Heat olive oil in a skillet over medium heat. Add chicken and cook for 5 minutes per side, or until cooked through (165°F/74°C). Remove chicken from skillet.
- Make lemon rice: In the same skillet, sauté half of the tomatoes, garlic, oregano, and salt with olive oil until softened. Stir in spinach until wilted. Add cooked rice, chickpeas, lemon juice, and remaining tomatoes. Reheat, stirring to combine.
- Make feta mixture: In a bowl, combine feta cheese, olive oil, lemon juice, dried oregano, and fresh oregano (if using).
- Assemble: Mix half of the feta mixture into the skillet with lemon rice. Add sliced cooked chicken and reheat. Top with remaining feta mixture and fresh oregano. Season with salt and pepper to taste.
Notes
- Use a high-sided skillet to prevent splattering.
- Adjust the heat while cooking the chicken to prevent the oil from burning.
- You can use different types of rice, such as brown rice or quinoa.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 670kcal
- Sugar: 7g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 100mg
