Print

Greek Chicken and Lemon Rice (30 Minutes, One-Pot)

Print Recipe

A 30-minute one-pan Greek chicken and lemon rice dinner packed with flavor, featuring lemon rice, chicken, spinach, grape tomatoes, feta cheese, and classic Greek spices.

Ingredients

Scale
  • 1.5 lb skinless boneless chicken thighs
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons olive oil, divided
  • 8 oz grape tomatoes, halved
  • 6 cloves garlic, minced
  • 5 oz fresh spinach, chopped
  • 15 oz canned chickpeas, drained
  • 3 tablespoons freshly squeezed lemon juice
  • 2 ½ cups cooked jasmine or basmati rice
  • 6 oz feta cheese, diced into small cubes
  • 2 tablespoons chopped fresh oregano (optional)

Instructions

  1. Season chicken thighs with 1 teaspoon oregano, 1 teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon red pepper flakes. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken for 5-6 minutes per side until golden; remove and set aside.
  2. In the same skillet, add 1 tablespoon olive oil, half the halved grape tomatoes, minced garlic, 1 teaspoon oregano, and ¼ teaspoon salt. Cook for 2 minutes until tomatoes soften. Stir in chopped spinach until wilted.
  3. Add cooked rice, drained chickpeas, 3 tablespoons lemon juice, and remaining grape tomatoes. Stir to combine and reheat for 2-3 minutes. Mix half the diced feta with 1 tablespoon olive oil, 1 tablespoon lemon juice, and ¼ teaspoon oregano; stir half into the rice.
  4. Slice cooked chicken and arrange on top of rice. Cover and heat for 2 minutes. Top with remaining feta mixture and fresh oregano.

Notes

Use pre-cooked rice to keep total time under 30 minutes. For dairy-free, omit feta. Garnish with extra lemon zest for brightness.

Nutrition

Find it online: https://www.receipster.com/greek-chicken-lemon-rice-30-minutes-2/

Themes by WordPress