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–+ servings
Greek Chicken and Lemon Rice

Savor Greek Chicken and Lemon Rice in Just 30 Minutes

A quick and easy Greek Chicken and Lemon Rice recipe that delights with vibrant flavors and wholesome ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Skinless Boneless Chicken Thighs Main protein source, adds flavor and moisture
  • 1 teaspoon Dried Oregano Can substitute with Italian seasoning if unavailable
  • 1 teaspoon Paprika Use smoked paprika for a bolder taste
  • 1 teaspoon Salt
  • 1 teaspoon Red Pepper Flakes Adjust for desired spice level
  • 2 tablespoons Olive Oil Extra virgin olive oil can heighten flavor
For the Veggies and Aromatics
  • 1 cup Grape Tomatoes Can substitute with regular tomatoes
  • 3 cloves Garlic Fresh garlic is recommended
  • 4 cups Fresh Spinach Can substitute with kale
  • 2 tablespoons Fresh Lemon Juice Using fresh lemons enhances flavor
For the Base
  • 2 cups Cooked Jasmine Rice Brown rice can be used for added fiber
  • 1 can Canned Chickpeas Drain and rinse before use
For the Finish
  • 1 cup Feta Cheese Substitute with vegan feta for a dairy-free version
  • 1 teaspoon Fresh Oregano Dried oregano can be used if fresh is not available

Equipment

  • High-sided skillet

Method
 

Step-by-Step Instructions
  1. Season chicken by coating it with dried oregano, paprika, salt, and red pepper flakes. Set aside for 10 minutes.
  2. In a high-sided skillet, heat olive oil and sauté chicken thighs for about 5 minutes on each side until golden brown and cooked through.
  3. Add half of the grape tomatoes, minced garlic, salt, and oregano to the skillet and sauté until tomatoes soften.
  4. Stir in fresh spinach and cook until wilted, around 2 minutes.
  5. Add cooked jasmine rice and drained chickpeas to the skillet. Pour in lemon juice and remaining tomatoes, mix and heat through for another 2–3 minutes.
  6. In a bowl, mix crumbled feta cheese with olive oil, lemon juice, and oregano until creamy.
  7. Fold half of the feta mixture into the rice mixture, top with chicken, and spoon remaining feta on top. Serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftover Greek Chicken and Lemon Rice in an airtight container for up to 3-4 days. For best results, consider storing the feta mixture separately.

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