Description
This Greek Chicken and Lemon Rice recipe is a flavorful, nutritious meal ready in just 30 minutes!
Ingredients
Scale
- For the 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
- For the 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 chickpeas (canned and drained)
- For the Feta Cheese Mixture:
- 6 oz feta cheese (cubed)
- 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 thighs with a mixture of dried oregano, paprika, salt, and red pepper flakes. Heat a skillet over medium heat and add olive oil. Cook the seasoned chicken for about 5 minutes, then flip and cook for another 5 minutes until cooked through.
- In the same skillet, add olive oil, grape tomatoes, garlic, oregano, and salt. Cook for about 2 minutes, then add spinach and cook for a minute. Stir in the jasmine rice and chickpeas, add lemon juice, and mix well until warmed through.
- Combine feta, olive oil, lemon juice, and oregano in a bowl to make the feta mixture.
- Stir half the feta mixture into the rice, then place sliced chicken on top. Toss gently and top with remaining feta. Garnish with fresh oregano.
Notes
Ensure chicken is at room temperature for even cooking. Serve with a Greek salad or tzatziki sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 700 mg
- Protein: 30 g