Description
Indulge in the vibrant flavors of the Mediterranean with this Greek Chicken and Lemon Rice recipe. This one-pot meal features tender chicken thighs marinated in aromatic spices, combined with zesty lemon-infused rice, fresh spinach, and juicy grape tomatoes. Not only is it a quick dinner solution, taking just 30 minutes to prepare, but it also packs a nutritional punch with protein-rich chicken and chickpeas. Whether you’re entertaining friends or seeking an effortless weeknight dinner, this gluten-free dish will impress your taste buds and elevate your dining experience.
Ingredients
Scale
- 1.5 lb skinless, boneless chicken thighs
- 2 cups cooked jasmine rice
- 8 oz grape tomatoes
- 5 oz fresh spinach
- 15 oz canned chickpeas
- 6 oz feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon dried oregano
- 2 tablespoons chopped fresh oregano (optional)
Instructions
- 1. Season the chicken thighs with oregano, paprika, salt, and red pepper flakes. Cook in a heated skillet with olive oil for about 10 minutes until fully cooked.
- 2. In the same skillet, sauté half of the grape tomatoes and garlic until soft, then stir in spinach until wilted. Mix in jasmine rice and chickpeas along with lemon juice and remaining tomatoes.
- 3. In a bowl, combine feta cheese with olive oil, lemon juice, and oregano.
- 4. Fold half of the feta mixture into the skillet with rice and add sliced chicken back to heat through. Top with remaining feta before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (335g)
- Calories: 480
- Sugar: 3g
- Sodium: 675mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 90mg