Description
Chicken lemon rice brings Mediterranean comfort straight to your kitchen with zesty, tender flavors that dance on your plate. Weeknight dinners become an effortless Mediterranean escape when this simple yet satisfying recipe comes together in less than an hour.
Ingredients
Scale
Protein:
- 1.5 pounds boneless, skinless chicken thighs
- 1 (15-ounce) can chickpeas, drained
- 6 ounces feta cheese, diced into small cubes
Seasonings and Liquids:
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon olive oil (for lemon rice)
- 5 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice (for lemon rice)
- 1 tablespoon extra virgin olive oil (for feta mixture)
- 1 tablespoon freshly squeezed lemon juice (for feta mixture)
Vegetables and Accompaniments:
- 8 ounces grape tomatoes, halved
- 5 ounces fresh spinach, chopped
- 2 cups cooked jasmine rice
- 1 teaspoon dried oregano (for lemon rice)
- ¼ teaspoon salt (for lemon rice)
- ¼ teaspoon dried oregano (for feta mixture)
- 2 tablespoons chopped fresh oregano (optional)
- Fresh oregano, for garnish
Instructions
- Blend 1 teaspoon dried oregano, 1 teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon red pepper flakes. Rub the seasoning thoroughly across your 1.5 pounds of chicken thighs.
- Warm 2 tablespoons olive oil in a skillet over medium heat at 350°F. Sear chicken thighs for exactly 5 minutes on each side until internal temperature reaches 165°F.
- Remove chicken from skillet. Toss 4 ounces grape tomatoes, 5 cloves minced garlic, 1 teaspoon dried oregano, and ¼ teaspoon salt into the same skillet with 1 tablespoon olive oil.
- Sauté tomato mixture for 3 minutes until vegetables soften. Add 5 ounces chopped spinach and cook until leaves wilt completely.
- Stir 2 cups cooked jasmine rice and 1 can drained chickpeas into skillet. Drizzle 3 tablespoons lemon juice across mixture and blend gently.
- Mix 6 ounces diced feta with 1 tablespoon olive oil, 1 tablespoon lemon juice, and ¼ teaspoon dried oregano in a separate bowl.
- Fold half the feta mixture into rice. Slice cooked chicken and nestle pieces atop rice.
- Garnish with remaining feta mixture and fresh chopped oregano. Season with additional salt and pepper as desired.
Notes
- Swap chicken thighs for chicken breasts or plant-based protein to accommodate different dietary preferences and keep the meal versatile.
- Toast rice before cooking to enhance its nutty flavor and create a more complex taste profile in the dish.
- Select fresh, high-quality lemons for the most vibrant citrus notes, as the lemon juice significantly impacts the overall brightness of the recipe.
- Use a cast-iron skillet for deeper caramelization and richer flavor development when cooking the chicken and vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg