Name: Greek Chicken and Lemon Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 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; 8 oz grape tomatoes sliced in half; 5 cloves garlic minced; 1 teaspoon dried oregano; ¼ teaspoon salt; 5 oz fresh spinach chopped; 3 tablespoons freshly squeezed lemon juice; 2 cups cooked jasmine rice; 15 oz chickpeas canned; 6 oz feta cheese diced into small cubes; 1 tablespoon extra virgin olive oil; 1 tablespoon freshly squeezed lemon juice; ¼ teaspoon dried oregano; 2 tablespoons chopped fresh oregano optional; fresh oregano for garnish

Description

Greek Chicken and Lemon Rice is a flavorful and healthy 30-minute one-pot dinner. This easy Greek dinner features protein-rich chicken, lemon herb rice, and a delicious feta cheese mixture making a perfect Mediterranean chicken bowl.

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
8 oz grape tomatoes sliced in half
5 cloves garlic minced
1 teaspoon dried oregano
¼ teaspoon salt
5 oz fresh spinach chopped
3 tablespoons freshly squeezed lemon juice
2 cups cooked jasmine rice
15 oz chickpeas canned
6 oz feta cheese diced into small cubes
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
¼ teaspoon dried oregano
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 a skillet over medium heat for 2 minutes and add 2 tablespoons olive oil.
Cook chicken on one side for 5 minutes undisturbed, then flip and cook for about 5 more minutes until cooked through.
Remove chicken from skillet.
Add half the grape tomatoes, minced garlic, dried oregano, salt, and 1 tablespoon olive oil to skillet; cook for 2 minutes until tomatoes soften.
Stir in fresh spinach until wilted.
Add cooked rice and drained chickpeas.
Add lemon juice and remaining grape tomatoes; reheat stirring to combine.
Mix feta cheese with olive oil, lemon juice, dried oregano, and fresh oregano in a bowl.
Mix half the feta mixture into the rice skillet.
Add sliced cooked chicken to the skillet and reheat.
Top with remaining feta mixture and fresh oregano.
Season with salt and black pepper to taste.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Greek

Nutrition

Calories: 755kcal
Sugar: 7g
Sodium: 970mg
Fat: 34g
Saturated Fat: 10g
Unsaturated Fat: 5g + 15g
Trans Fat: 0.03g
Carbohydrates: 62g
Fiber: 12g
Protein: 53g
Cholesterol: 199mg