Description
A quick 30-minute one-pot Greek Chicken and Lemon Rice packed with chicken, chickpeas, spinach, tomatoes, feta, and fresh Mediterranean flavors.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 1 tsp dried oregano
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- 2 tbsp olive oil
- 1 tbsp olive oil (for rice)
- 8 oz grape tomatoes, halved
- 5 cloves garlic, minced
- 1 tsp dried oregano
- 1/4 tsp salt
- 5 oz fresh spinach, chopped
- 3 tbsp lemon juice
- 2 cups cooked jasmine rice
- 15 oz chickpeas, drained
- 6 oz feta cheese, cubed
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice (for feta)
- 1/4 tsp dried oregano
- Fresh oregano for garnish
Instructions
- Season chicken with oregano, paprika, salt, and chili flakes.
- Heat olive oil in a skillet and cook chicken 5–6 minutes per side until cooked through. Remove and slice.
- In same skillet, sauté half the tomatoes, garlic, oregano, and salt for 2 minutes.
- Add spinach and cook until wilted.
- Add rice, chickpeas, lemon juice, and remaining tomatoes. Mix and heat through.
- Mix feta with olive oil, lemon juice, and oregano in a bowl.
- Stir half the feta mixture into rice.
- Add sliced chicken back to skillet and mix.
- Top with remaining feta and fresh oregano. Serve warm.
Notes
- Chicken should reach 165°F (74°C) internally before removing.
- Add extra lemon juice for a brighter flavor.
- Can be made dairy-free by skipping feta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Greek