Name: Greek Chicken and Lemon Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1.5 lb skinless boneless chicken thighs; 1 teaspoon dried oregano; 1 teaspoon paprika; ¼ teaspoon salt; ¼ teaspoon red pepper flakes; 2 tablespoons olive oil; 1 tablespoon olive oil (for rice); 8 oz grape tomatoes, sliced in half; 5 cloves garlic, minced; 1 teaspoon dried oregano (for rice); ¼ teaspoon salt (for rice); 5 oz fresh spinach, chopped; 3 tablespoons freshly squeezed lemon juice (for rice); 2 cups cooked jasmine rice; 15 oz canned chickpeas, drained; 6 oz feta cheese, diced into small cubes; 1 tablespoon extra virgin olive oil (for feta mixture); 1 tablespoon freshly squeezed lemon juice (for feta mixture); ¼ teaspoon dried oregano (for feta mixture); 2 tablespoons chopped fresh oregano (optional); Fresh oregano for garnish

Description

As a busy mom, I know how challenging it can be to whip up a meal that’s both delicious and quick. That’s why I’m excited to share my recipe for Greek Chicken and Lemon Rice! This dish is a delightful blend of tender chicken, zesty lemon-infused rice, and creamy feta that will impress your family without keeping you in the kitchen for hours. It’s perfect for those hectic weeknights when you want something special but need to keep it simple. Trust me, this flavorful delight will become a go-to in your home!

Ingredients

Scale

1.5 lb skinless boneless chicken thighs
1 teaspoon dried oregano
1 teaspoon paprika
¼ teaspoon salt
¼ teaspoon red pepper flakes
2 tablespoons olive oil
1 tablespoon olive oil (for rice)
8 oz grape tomatoes, sliced in half
5 cloves garlic, minced
1 teaspoon dried oregano (for rice)
¼ teaspoon salt (for rice)
5 oz fresh spinach, chopped
3 tablespoons freshly squeezed lemon juice (for rice)
2 cups cooked jasmine rice
15 oz canned chickpeas, drained
6 oz feta cheese, diced into small cubes
1 tablespoon extra virgin olive oil (for feta mixture)
1 tablespoon freshly squeezed lemon juice (for feta mixture)
¼ teaspoon dried oregano (for feta mixture)
2 tablespoons chopped fresh oregano (optional)
Fresh oregano for garnish

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Instructions

Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
Heat an empty, high-sided, heavy-bottomed skillet over medium heat for 2 minutes.
Add 2 tablespoons of olive oil and the chicken thighs. Cook for 5 minutes on one side, undisturbed.
Flip the chicken thighs, reduce heat to low-medium, and cook for about 5 more minutes until cooked through (165°F/74°C).
Remove the chicken from the skillet.
Add half of the halved grape tomatoes, minced garlic, 1 teaspoon of dried oregano, ¼ teaspoon of salt, and 1 tablespoon of olive oil to the skillet. Cook for about 2 minutes until tomatoes soften.
Stir in fresh spinach until it wilts.
Add cooked rice and drained chickpeas, then stir in 3 tablespoons of freshly squeezed lemon juice and the remaining grape tomatoes.
In a medium bowl, combine cubed feta cheese with 1 tablespoon of extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, and ¼ teaspoon of dried oregano. Mix well.
Mix half of the feta cheese mixture into the skillet with lemon rice.
Add sliced cooked chicken to the skillet and reheat on medium heat.
Top with the remaining feta mixture and sprinkle fresh oregano on top. Season with salt and black pepper to taste.

Notes

Ensure the oil does not burn while cooking the chicken.
Adjust the amount of oregano in the feta mixture to taste.
Fresh oregano can be used as a garnish for added flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Skillet
Cuisine: Greek

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 30g
Cholesterol: 100mg