Description
Greek Chicken and Lemon Rice is a vibrant, one-pot dish that brings the essence of the Mediterranean to your dining table in just 30 minutes. Featuring succulent chicken thighs, zesty lemon-infused rice, and a colorful array of fresh vegetables, this meal is perfect for weeknight dinners or meal prep. Not only is it gluten-free and packed with protein, but it also allows for customization with your favorite veggies or spices. Whether you enjoy it as a hearty family meal or a healthy lunch option, Greek Chicken and Lemon Rice is sure to impress with its rich flavors and quick preparation.
Ingredients
Scale
- 1.5 lb skinless, boneless chicken thighs
- 8 oz grape tomatoes, sliced in half
- 5 cloves garlic, minced
- 5 oz fresh spinach, chopped
- 2 cups cooked jasmine rice
- 15 oz canned chickpeas, drained
- 6 oz feta cheese, diced into small cubes (optional)
- Fresh lemon juice
Instructions
- Season chicken thighs with oregano, paprika, salt, and red pepper flakes.
- Heat olive oil in a heavy-bottomed skillet over medium heat. Cook chicken for about 10 minutes until fully cooked (internal temperature should reach 165°F).
- In the same skillet, add tomatoes, garlic, and olive oil; cook until tomatoes soften. Stir in spinach until wilted.
- Add cooked rice and chickpeas to the skillet along with lemon juice; mix well.
- For the feta mixture, combine cubed feta with olive oil and lemon juice; mix until well coated.
- Add half of the feta mixture to the skillet and return the chicken to reheat.
- Serve topped with remaining feta mixture and garnish with fresh herbs.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 100mg