Description
Whip up this Greek Chicken Lemon Rice for a zingy dinner that brings Mediterranean comfort straight to your table. Tender chicken nestled in lemony rice delivers a simple yet satisfying meal that connects you with classic Greek flavors.
Ingredients
Scale
Proteins:
- 1.5 pounds boneless, skinless chicken thighs
- 6 ounces feta cheese, diced into small cubes
- 1 (15-ounce) can chickpeas, drained
Base:
- 2 cups cooked jasmine rice
- 5 ounces fresh spinach, chopped
Seasoning and Additional Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 1 tablespoon extra virgin olive oil
- 8 ounces grape tomatoes, halved
- 5 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried oregano
- ¼ teaspoon dried oregano
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons chopped fresh oregano (optional)
- Fresh oregano, for garnish
Instructions
- Blend oregano, paprika, salt, and red pepper flakes in a small bowl. Pat chicken thighs dry and thoroughly coat with the seasoning mixture.
- Warm 2 tablespoons olive oil in a large skillet over medium heat. Cook seasoned chicken for 5-6 minutes per side until internal temperature reaches 165°F, ensuring golden-brown exterior.
- Transfer cooked chicken to a plate. Keep skillet hot and add 1 tablespoon olive oil.
- Sauté half the grape tomatoes, minced garlic, 1 teaspoon dried oregano, and ¼ teaspoon salt for 2-3 minutes until tomatoes soften and garlic becomes fragrant.
- Toss chopped spinach into the skillet, stirring until completely wilted, approximately 1-2 minutes.
- Add cooked jasmine rice, drained chickpeas, 3 tablespoons lemon juice, and remaining tomatoes. Stir and reheat for 2-3 minutes.
- Mix feta cheese with 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice, dried oregano, and fresh oregano (if using).
- Fold half the feta mixture into the rice skillet, blending thoroughly.
- Slice chicken and nestle pieces into the rice mixture. Warm through for 1-2 minutes.
- Top with remaining feta mixture and fresh oregano. Season with additional salt and pepper as desired.
Notes
- Always use a meat thermometer to confirm chicken reaches 165°F/74°C for safe consumption.
- Toast the rice briefly in olive oil before adding liquid to enhance its nutty flavor and prevent clumping.
- For a gluten-free version, confirm all ingredients like chickpeas and stock are certified gluten-free.
- Fresh herbs make a significant difference, so choose vibrant oregano and avoid dried herbs if possible.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 445 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 105 mg