Greek Chicken Lemon Rice (Print-Friendly Version)
Juicy chicken, lemony rice, fresh spinach, and feta make a vibrant one-pan Mediterranean meal.
# What You’ll Need to Make This:
→ Chicken
01 -
680 g skinless boneless chicken thighs
02 -
1 teaspoon dried oregano
03 -
1 teaspoon paprika
04 -
0.25 teaspoon salt
05 -
0.25 teaspoon red pepper flakes
06 -
2 tablespoons olive oil
→ Greek Lemon Rice
07 -
1 tablespoon olive oil
08 -
225 g grape tomatoes, halved
09 -
5 garlic cloves, minced
10 -
1 teaspoon dried oregano
11 -
0.25 teaspoon salt
12 -
140 g fresh spinach, chopped
13 -
3 tablespoons freshly squeezed lemon juice
14 -
2 cups cooked jasmine rice
15 -
425 g canned chickpeas, drained
→ Feta Cheese Mixture
16 -
170 g feta cheese, diced into small cubes
17 -
1 tablespoon extra virgin olive oil
18 -
1 tablespoon freshly squeezed lemon juice
19 -
0.25 teaspoon dried oregano
20 -
2 tablespoons chopped fresh oregano (optional)
21 -
Fresh oregano for garnish
# How to Prepare:
01 -
Season chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Heat a high-sided skillet over medium heat for 2 minutes, then add 2 tablespoons olive oil. Sear chicken thighs for 5 minutes undisturbed. Flip, reduce heat to low-medium, and continue cooking for about 5 minutes until fully cooked, reaching 74°C at the thickest part. Remove chicken from skillet.
02 -
In the same skillet, add half of the grape tomatoes, minced garlic, dried oregano, salt, and 1 tablespoon olive oil. Sauté on medium heat for 2 minutes until tomatoes soften. Add fresh spinach and cook until wilted.
03 -
Stir in cooked jasmine rice and drained chickpeas. Add 3 tablespoons lemon juice and the remaining uncooked grape tomatoes. Reheat over medium, stirring to combine. Drizzle with an extra tablespoon olive oil if desired.
04 -
In a bowl, mix feta cheese cubes with extra virgin olive oil, lemon juice, dried oregano, and chopped fresh oregano if using. Toss to evenly coat cheese with herbs and oil.
05 -
Fold half of the feta mixture into the skillet with lemon rice. Slice cooked chicken and add to the skillet. Gently reheat on medium. Top with remaining feta cheese mixture and garnish with fresh oregano. Season with additional salt and black pepper to taste.
# Extra Tips:
01 -
Monitor skillet temperature closely to prevent burning the oil or pan juices; these provide crucial flavor for the dish.
02 -
For a dairy-free version, omit feta cheese or substitute with a plant-based alternative.