Name: Greek Chicken and Lemon Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1.5 pounds skinless, boneless chicken thighs; 1 teaspoon dried oregano; 1 teaspoon paprika; ¼ teaspoon salt; ¼ teaspoon red pepper flakes; 2 tablespoons olive oil; 1 tablespoon olive oil; 8 ounces grape tomatoes, sliced in half; 5 cloves garlic, minced; 1 teaspoon dried oregano; ¼ teaspoon salt; 5 ounces fresh spinach, chopped; 3 tablespoons freshly squeezed lemon juice; 2 cups cooked jasmine rice; 15 ounces canned chickpeas, drained and rinsed; 6 ounces feta cheese, diced into small cubes; 1 tablespoon extra virgin olive oil; 1 tablespoon freshly squeezed lemon juice; ¼ teaspoon dried oregano; 2 tablespoons chopped fresh oregano (optional); Fresh oregano (optional); Salt and black pepper, to taste

Description

Discover a delightful culinary escape with our Greek Chicken and Lemon Rice, a vibrant one-pot meal that whips up in just 30 minutes. This dish features succulent chicken thighs marinated in zesty spices, perfectly paired with fluffy lemon-infused rice, fresh spinach, and colorful grape tomatoes. Ideal for busy weeknights or meal prep, it delivers wholesome Mediterranean flavors without the fuss. With its ease of preparation and customizable ingredients, this recipe ensures that you won’t compromise on taste or nutrition. Dive into a bowl of comfort that’s both healthy and satisfying!

Ingredients

Scale

1.5 pounds skinless, boneless chicken thighs
1 teaspoon dried oregano
1 teaspoon paprika
¼ teaspoon salt
¼ teaspoon red pepper flakes
2 tablespoons olive oil
1 tablespoon olive oil
8 ounces grape tomatoes, sliced in half
5 cloves garlic, minced
1 teaspoon dried oregano
¼ teaspoon salt
5 ounces fresh spinach, chopped
3 tablespoons freshly squeezed lemon juice
2 cups cooked jasmine rice
15 ounces canned chickpeas, drained and rinsed
6 ounces feta cheese, diced into small cubes
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
¼ teaspoon dried oregano
2 tablespoons chopped fresh oregano (optional)
Fresh oregano (optional)
Salt and black pepper, to taste

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Instructions

Season chicken thighs with oregano, paprika, salt, and red pepper flakes. Cook in a heavy skillet with olive oil until golden brown and cooked through (about 10 minutes).
In the same skillet, sauté half of the grape tomatoes and minced garlic. Add spinach until wilted.
Stir in cooked rice and chickpeas; pour in lemon juice and heat through.
In a bowl, combine feta cheese with olive oil and lemon juice.
Mix half the feta into the rice mixture; nestle sliced chicken on top, garnish with remaining feta.

Nutrition

Serving Size: 1 plate (300g)
Calories: 485
Sugar: 3g
Sodium: 560mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 8g
Protein: 32g
Cholesterol: 150mg