Description
This Greek Chicken and Lemon Rice is a vibrant one-pot dish that brings the essence of Mediterranean flavors to your table in just 30 minutes. Perfect for busy weeknights or when you want a satisfying meal with minimal cleanup, this recipe features tender chicken thighs, fragrant lemon-infused rice, hearty chickpeas, fresh spinach, and juicy tomatoes. Finished with tangy feta cheese, it’s a healthy and protein-packed option that is also gluten-free.
Ingredients
Scale
- 1.5 pounds skinless, boneless chicken thighs
- 2 cups cooked jasmine rice
- 15 ounces canned chickpeas
- 5 cloves garlic, minced
- 8 ounces grape tomatoes, sliced in half
- 5 ounces fresh spinach, chopped
- 6 ounces feta cheese, diced into small cubes
- 1 tablespoon extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
Instructions
- Season chicken thighs with oregano, paprika, salt, and red pepper flakes. Heat olive oil in a large skillet over medium heat and cook chicken for about 10 minutes until fully cooked. Remove and set aside.
- In the same skillet, add olive oil, half the tomatoes, garlic, oregano, and salt. Cook for 2 minutes until tomatoes soften. Add spinach until wilted.
- Stir in cooked rice and chickpeas along with lemon juice and remaining tomatoes; cook for an additional minute.
- Mix feta cheese with olive oil and lemon juice in a bowl. Combine half into the rice mixture.
- Slice chicken and nestle into the rice; top with remaining feta mixture before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 1/6 of recipe)
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg