Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
A vibrant, one-pot dish featuring chicken, lemon-infused rice, and fresh Mediterranean flavors, ready in just 30 minutes.
Ingredients
Chicken and Spices
- 1.5 lb skinless boneless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.25 teaspoon salt
- 0.25 teaspoon red pepper flakes
- 3 tablespoons olive oil
- 8 oz grape tomatoes sliced in half
- 5 cloves garlic minced
- 5 oz fresh spinach chopped
- 5 oz chickpeas canned
- 6 oz feta cheese diced into small cubes
- 2 tablespoons freshly squeezed lemon juice
- 2 cups cooked jasmine rice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 0.25 teaspoon dried oregano
- 2 tablespoons chopped fresh oregano optional
- fresh oregano for garnish
Instructions
- Heat 3 tablespoons of olive oil in a large pot over medium heat. Add chicken thighs, seasoning with oregano, paprika, salt, and red pepper flakes. Cook until browned on both sides, about 5-6 minutes per side. Remove and set aside.
- Add the remaining 2 tablespoons of olive oil. Sauté minced garlic for 1-2 minutes until fragrant. Add grape tomatoes and cook until they start to release their juices, about 3-4 minutes.
- Stir in cooked jasmine rice, chickpeas, 2 tablespoons of lemon juice, and a pinch of oregano. Mix well to combine. Return the chicken to the pot, nestling it into the rice mixture.
- Cover the pot and simmer on low heat for 10-12 minutes, allowing the flavors to meld and the chicken to cook through.
- Stir in chopped spinach and diced feta cheese. Cook until the spinach wilts, about 2-3 minutes. Drizzle with the remaining tablespoon of lemon juice and adjust seasoning if needed.
Notes
Optional: Garnish with fresh oregano for a fresh, herby finish.