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Greek Chicken and Lemon Rice

Mouthwatering Greek Chicken and Lemon Rice in 30 Minutes

This quick and satisfying Greek Chicken and Lemon Rice dish combines juicy chicken, spinach, and lemon, creating a delicious one-pot meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Mediterranean
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Skinless Boneless Chicken Thighs Main protein source; choose thighs for a juicier bite.
  • 1 tsp Dried Oregano Adds herby, Mediterranean flavor.
  • 1 tsp Paprika Provides warmth and color.
  • 1 tsp Salt Essential for enhancing flavors.
  • 1 tsp Red Pepper Flakes Introduces mild heat; adjust to taste.
  • 2 tbsp Olive Oil Richness and flavor from this cooking fat.
For the Vegetables
  • 1 cup Grape Tomatoes Freshness and sweetness.
  • 3 cloves Garlic Fresh minced preferred.
  • 4 cups Fresh Spinach Nutritional boost and color.
  • 2 tbsp Freshly Squeezed Lemon Juice Brightens up the dish.
For the Base
  • 2 cups Cooked Jasmine Rice The foundation of this meal.
  • 1 can Canned Chickpeas A fantastic source of protein and fiber.
For the Feta Mixture
  • 1 cup Feta Cheese Balances the dish.
  • 2 tbsp Extra Virgin Olive Oil Enhances the flavor of the feta mixture.
  • 2 tbsp Chopped Fresh Oregano Optional fresh herb for brightness.

Equipment

  • Skillet

Method
 

Cooking Steps
  1. Pat dry the chicken thighs and season with oregano, paprika, salt, and red pepper flakes. Heat a skillet over medium heat with olive oil. Cook chicken for 5 minutes until golden brown, then flip and cook for an additional 5 minutes until internal temperature reaches 165°F.
  2. In the same skillet, add grape tomatoes and minced garlic. Cook for about 2 minutes until the tomatoes soften. Stir in salt and fresh oregano, then add fresh spinach and cook until wilted.
  3. Add cooked jasmine rice and drained chickpeas, breaking up rice clumps. Pour in lemon juice and mix well, warming through on low heat for 2-3 minutes.
  4. In a separate bowl, combine feta cheese with olive oil, lemon juice, and fresh oregano. Mix gently until creamy but chunky.
  5. Slice the cooked chicken and add it back into the skillet with the rice mixture. Fold in half of the feta mixture and top with remaining feta. Adjust seasoning with salt and black pepper to taste.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 2500IUVitamin C: 20mgCalcium: 200mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3-4 days. For optimal freshness, keep the feta separate until serving.

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