Description
Greek Chicken and Lemon Rice is a vibrant, one-pot meal that captures the essence of Mediterranean cuisine in just 30 minutes. With tender chicken thighs seasoned to perfection, zesty lemon-infused rice, fresh spinach, and juicy grape tomatoes, this dish is both healthy and satisfying. Perfect for busy weeknights or casual gatherings, it allows for easy customization based on dietary preferences. Serve it warm with a sprinkle of feta cheese for an added burst of flavor or enjoy it as a filling wrap. This delightful recipe brings wholesome goodness to your dinner table while minimizing cleanup.
Ingredients
Scale
- 1.5 lb skinless, boneless chicken thighs
- 2 cups cooked jasmine rice
- 5 oz fresh spinach, chopped
- 8 oz grape tomatoes, halved
- 15 oz canned chickpeas, drained
- 6 oz feta cheese, diced
- Fresh lemon juice (from about 3 tablespoons)
- Olive oil and spices (oregano, paprika, etc.)
Instructions
- Season chicken thighs with oregano, paprika, salt, and red pepper flakes. Heat olive oil in a large skillet over medium heat and cook the chicken until fully cooked (internal temp should reach 165°F), then set aside.
- In the same skillet, sauté halved grape tomatoes and garlic in olive oil until softened. Add spinach until wilted.
- Stir in cooked rice and chickpeas; add lemon juice and remaining tomatoes; mix well.
- In a bowl, combine feta cheese with olive oil and lemon juice; fold half into the rice mixture.
- Return chicken to the skillet to reheat; top with remaining feta before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 300g)
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 120mg