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Greek Chicken and Lemon Rice in 30 Minutes

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A 30-minute one-pan Greek chicken and lemon rice dinner packed with flavor, featuring chicken, lemon rice, spinach, grape tomatoes, feta cheese, and classic Greek spices. This healthy Mediterranean recipe is gluten-free, high-protein, and fiber-rich.

Ingredients

Scale
  • 1.5 lb skinless boneless chicken thighs
  • 2 tablespoons olive oil, divided
  • 1 teaspoon dried oregano, plus more for seasoning
  • 1 teaspoon paprika
  • ¼ teaspoon salt, plus more to taste
  • ¼ teaspoon red pepper flakes
  • 8 oz grape tomatoes, halved
  • 5 cloves garlic, minced
  • 5 oz fresh spinach, chopped
  • 15 oz canned chickpeas, drained
  • 3 tablespoons freshly squeezed lemon juice, plus zest from 2 lemons
  • 2 cups cooked jasmine rice
  • 6 oz feta cheese, diced into small cubes
  • 1 tablespoon extra virgin olive oil for feta mixture

Instructions

  1. Season chicken thighs with 1 teaspoon oregano, 1 teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon red pepper flakes. Heat 1 tablespoon olive oil in a large skillet over medium heat and 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 tomatoes. Reheat on medium, stirring to combine. Mix half the feta with 1 tablespoon olive oil, 1 tablespoon lemon juice, and ¼ teaspoon oregano; stir into rice.
  4. Slice chicken and arrange on top. Cover and heat for 2 minutes. Top with remaining feta and fresh oregano.

Notes

Use pre-cooked rice to keep within 30 minutes. Make dairy-free by omitting feta. Store leftovers in the fridge for up to 3 days; reheat gently with a splash of water.

Nutrition

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

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