Description
This one-pot Greek Chicken and Lemon Rice brings back memories of quick, flavorful family dinners that felt far more special than their prep time suggested. It’s a lively dish filled with bold Mediterranean spices, tangy lemon, creamy feta, and tender chicken—ready in just 30 minutes. A delicious way to bring everyone to the table fast!
Ingredients
For the Chicken:
1.5 lb skinless boneless chicken thighs
1 tsp dried oregano
1 tsp paprika
¼ tsp salt
¼ tsp red pepper flakes
2 tbsp olive oil
For the Greek Lemon Rice:
1 tbsp olive oil
8 oz grape tomatoes, halved
5 cloves garlic, minced
1 tsp dried oregano
¼ tsp salt
5 oz fresh spinach, chopped
3 tbsp freshly squeezed lemon juice
2 cups cooked jasmine rice
15 oz canned chickpeas, drained
For the Feta Cheese Mixture:
6 oz feta cheese, diced
1 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
¼ tsp dried oregano
2 tbsp chopped fresh oregano (optional)
Fresh oregano for garnish
Instructions
In a large skillet, heat 2 tbsp olive oil over medium heat. Season chicken with oregano, paprika, salt, and red pepper flakes. Sear until golden and cooked through, about 6–7 minutes per side. Remove and set aside.
In the same pan, add 1 tbsp olive oil. Sauté garlic and tomatoes for 2–3 minutes. Add spinach and cook until wilted.
Stir in lemon juice, chickpeas, and jasmine rice. Mix well and heat through.
Return chicken to the skillet and let it soak in the flavors for 2–3 minutes.
Combine feta, olive oil, lemon juice, and dried oregano in a bowl. Sprinkle over the dish before serving.
Garnish with fresh oregano and serve warm.
Notes
With just one pot and half an hour, you’ve got a meal that’s as bright and comforting as a Greek sunset.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400 per serving
- Fat: 18g per serving
- Carbohydrates: 30g per serving
- Fiber: 5g per serving
- Protein: 32g per serving