Greek Chicken and Lemon Rice
Greek Chicken and Lemon Rice is a healthy, flavorful, one-pot meal inspired by Mediterranean cuisine. Featuring tender, seasoned chicken, tangy lemon-infused rice, and a mix of fresh veggies like spinach, tomatoes, and chickpeas, this dish is topped with a creamy feta mixture that ties everything together. Perfect for busy weeknights, this gluten-free recipe can also be made dairy-free by replacing feta with a suitable alternative.
Chicken 1.5 lb skinless, boneless chicken thighs
1 tsp dried oregano
1 tsp paprika
¼ tsp salt
¼ tsp red pepper flakes
2 tbsp olive oil
Greek Lemon Rice 1 tbsp olive oil
8 oz grape tomatoes, halved
5 cloves garlic, minced
1 tsp dried oregano
¼ tsp salt
5 oz fresh spinach, chopped
3 tbsp freshly squeezed lemon juice
2 cups cooked jasmine rice
15 oz canned chickpeas, drained
Feta Cheese Mixture 6 oz feta cheese, diced into small cubes
1 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
¼ tsp dried oregano
2 tbsp fresh oregano, chopped (optional)
Directions:
1. Season the chicken thighs with oregano, paprika, salt, and red pepper flakes. Heat olive oil in a skillet and cook chicken for 10 minutes until it reaches 165°F. Set aside.
2. In the same skillet, add oil, tomatoes, garlic, oregano, and salt. Cook for 2 minutes, then stir in spinach until wilted. Add rice, chickpeas, lemon juice, and remaining tomatoes.
3. Combine feta, olive oil, lemon juice, and oregano in a bowl.
4. Mix half of the feta into the rice, add the chicken, and heat for 2-3 minutes. Top with remaining feta, garnish, and serve.
Prep Time: 10 minutes
Kcal: 755 per serving