Name: One-Pan Greek Chicken And Lemon Rice Recipe
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Yield: 4
Cuisine: Greek
Ingredients: 1.5 lb skinless boneless chicken thighs; 15 oz canned chickpeas; 6 oz feta cheese; 1 teaspoon dried oregano; 1 teaspoon paprika; ¼ teaspoon salt; ¼ teaspoon red pepper flakes; 1 teaspoon dried oregano (for rice); ¼ teaspoon salt (for rice); ¼ teaspoon dried oregano (for feta mixture); 2 tablespoons chopped fresh oregano (optional); Fresh oregano for garnish; 2 tablespoons olive oil; 1 tablespoon olive oil (for rice); 8 oz grape tomatoes, sliced in half; 5 cloves garlic, minced; 5 oz fresh spinach, chopped; 3 tablespoons freshly squeezed lemon juice (for rice); 2 cups cooked jasmine rice; 1 tablespoon extra virgin olive oil (for feta mixture); 1 tablespoon freshly squeezed lemon juice (for feta mixture)

Description

Chicken Souvlaki with Lemon Rice brings Mediterranean sunshine straight to your dinner table, packed with zesty flavors that dance across your palate. Succulent marinated chicken nestled alongside fluffy rice creates a simple yet satisfying meal that transports your senses to the beautiful coastal regions of Greece.

Ingredients

Scale

Main Protein:

1.5 lb skinless boneless chicken thighs
15 oz canned chickpeas
6 oz feta cheese

Seasonings and Herbs:

1 teaspoon dried oregano
1 teaspoon paprika
¼ teaspoon salt
¼ teaspoon red pepper flakes
1 teaspoon dried oregano (for rice)
¼ teaspoon salt (for rice)
¼ teaspoon dried oregano (for feta mixture)
2 tablespoons chopped fresh oregano (optional)
Fresh oregano for garnish

Supporting Ingredients:

2 tablespoons olive oil
1 tablespoon olive oil (for rice)
8 oz grape tomatoes, sliced in half
5 cloves garlic, minced
5 oz fresh spinach, chopped
3 tablespoons freshly squeezed lemon juice (for rice)
2 cups cooked jasmine rice
1 tablespoon extra virgin olive oil (for feta mixture)
1 tablespoon freshly squeezed lemon juice (for feta mixture)

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Instructions

Mix 1 teaspoon dried oregano, paprika, salt, and red pepper flakes in a small bowl. Generously coat your 1.5 lb chicken thighs with this seasoning blend.
Heat an empty skillet over medium heat for 2 minutes. Pour 2 tablespoons olive oil and carefully place seasoned chicken thighs into the pan.
Cook chicken thighs undisturbed for 5 minutes on the first side. Flip them, reduce heat to low-medium, and continue cooking for another 5 minutes until internal temperature reaches 165F.
Remove cooked chicken from the skillet. Add half the halved grape tomatoes, 5 minced garlic cloves, 1 teaspoon dried oregano, ¼ teaspoon salt, and 1 tablespoon olive oil.
Sauté tomato mixture for 2 minutes until tomatoes soften. Stir in 5 oz chopped spinach and cook until leaves wilt completely.
Add 2 cups cooked jasmine rice and drained chickpeas to the skillet. Pour 3 tablespoons lemon juice and remaining grape tomatoes, mixing thoroughly.
Prepare feta mixture by combining 6 oz cubed feta with 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice, and ¼ teaspoon dried oregano.
Stir half the feta mixture into the rice. Return sliced chicken to the skillet and reheat on medium for 2 minutes.
Top the dish with remaining feta mixture and sprinkle fresh chopped oregano. Season with additional salt and black pepper to your taste.

Notes

Choose boneless, skin-on chicken thighs for the most flavor and juiciest results.
Let the chicken rest at room temperature for 15 minutes before cooking to ensure even cooking.
Use fresh oregano instead of dried for a brighter, more vibrant herb flavor if available.
When cooking chickpeas and rice, stir gently to prevent breaking the rice grains and maintain a perfect texture.

Prep Time: 5 minutes
Cook Time: 14 minutes
Category: Sautéed
Method: Sautéing
Cuisine: Greek

Nutrition

Serving Size: 4
Calories: 430 kcal
Sugar: 2 g
Sodium: 540 mg
Fat: 20 g
Saturated Fat: 6 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 36 g
Cholesterol: 80 mg