Description
Greek Chicken and Lemon Rice is a vibrant, one-pot meal that brings the delightful flavors of the Mediterranean to your dining table in just 30 minutes. This dish features tender chicken thighs seasoned with paprika and oregano, combined with wholesome ingredients like fresh spinach, chickpeas, and juicy grape tomatoes. The bright notes of lemon juice elevate the dish, while creamy feta adds richness. Ideal for busy weeknights or casual gatherings, this gluten-free and protein-rich recipe is both nutritious and satisfying.
Ingredients
Scale
- 1.5 lb skinless boneless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 8 oz grape tomatoes (sliced in half)
- 5 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/4 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
- 1/4 teaspoon dried oregano
- 2 tablespoons chopped fresh oregano (optional)
- Fresh oregano (for garnish)
Instructions
- Prepare the ingredients by chopping vegetables and measuring spices.
- In a large pot over medium heat, add olive oil and cook seasoned chicken thighs until browned.
- Remove the chicken and sauté minced garlic and sliced tomatoes in the same pot.
- Add chopped spinach and cook until wilted, then stir in rice and chickpeas.
- Return the chicken to the pot along with lemon juice; mix well.
- Serve topped with feta cheese and extra lemon juice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 490
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 95mg