Greek Lemon Chicken Rice (Print)
This tasty one-pan chicken dish includes flavorful lemony rice, fresh veggies, and tangy feta. A quick Mediterranean dinner ready in 30 minutes.
# Ingredients:
01 -
1 can (15 ounces) chickpeas, drained.
02 -
5 garlic cloves, minced finely.
03 -
2 teaspoons of oregano, split into portions.
04 -
4 tablespoons fresh lemon juice, used in parts.
05 -
6 ounces feta cheese, chopped into small chunks.
06 -
¼ teaspoon crushed red pepper.
07 -
1.5 pounds chicken thighs, no bones or skin.
08 -
5 ounces spinach, coarsely chopped.
09 -
3 tablespoons olive oil, split into portions.
10 -
8 ounces grape tomatoes, halved.
11 -
½ teaspoon salt, add more if needed.
12 -
2 cups prepared jasmine rice.
13 -
1 teaspoon paprika powder.
14 -
Fresh oregano sprigs to top.
# Steps:
01 -
Mix up oregano, paprika, red pepper flakes, and salt. Sprinkle generously over the chicken, making sure it's evenly coated.
02 -
Warm up a big skillet on medium heat. Pour in 2 tablespoons of oil and cook the chicken for roughly 5 minutes per side until golden and fully cooked (165°F). Take the chicken out and set aside.
03 -
Toss half of the tomatoes, garlic, 1 teaspoon of oregano, and a pinch of salt into the now-empty pan. Let them cook for 2 minutes until softened. Add the spinach and cook until it wilts.
04 -
Add the cooked rice, chickpeas, the remaining tomatoes, and 3 tablespoons of lemon juice to the veggies. Stir as it heats through.
05 -
Combine the feta chunks with 1 tablespoon each of lemon juice and olive oil, then toss in some oregano. Mix half of it into the rice mixture.
06 -
Place the cooked chicken back in the pan. Add the rest of the feta mixture on top, garnish with fresh oregano, and adjust the seasoning if needed.
# Notes:
01 -
Make sure the oil stays at a good temp while cooking the chicken so it doesn't burn. The residue will enhance the flavor of the rice.
02 -
Take the chicken out of the fridge ahead of time so it's not cold when cooking.