Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
Greek Chicken and Lemon Rice is a flavorful and healthy Mediterranean-inspired dish made in just one pot. Packed with tender chicken, lemon-infused rice, fresh spinach, grape tomatoes, chickpeas, and a tangy feta cheese mixture, this gluten-free, protein-rich, and fiber-rich recipe is perfect for busy weeknights. It’s also easy to make dairy-free if needed.
Servings: 4
Calories: 755kcal
Ingredients
Chicken
- 1.5 lb skinless boneless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
- Greek Lemon Rice
- 1 tablespoon olive oil
- 8 oz grape tomatoes sliced in half
- 5 cloves garlic minced
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- 5 oz fresh spinach chopped
- 3 tablespoons freshly squeezed lemon juice
- 2 cups cooked jasmine rice
- 15 oz canned chickpeas drained
Feta Cheese Mixture
- 6 oz 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 for garnish
Instructions
Cook the Chicken
- Season chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
- Heat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes.
- Add 2 tablespoons of olive oil and the chicken thighs. Cook for 5 minutes on one side, undisturbed. Reduce heat to low-medium if the skillet gets too hot to prevent burning the chicken juices.
- Flip the chicken and cook for another 5 minutes or until cooked through. The internal temperature should register 165°F (74°C). Remove chicken from the skillet and set aside.
Prepare the Greek Lemon Rice
- In the same skillet, add half of the halved grape tomatoes, minced garlic, 1 teaspoon of dried oregano, ¼ teaspoon of salt, and 1 tablespoon of olive oil. Cook over medium heat for about 2 minutes, until the tomatoes soften and release their juices.
- Stir in fresh spinach and cook until wilted.
- Add cooked rice and drained chickpeas to the skillet.
- Stir in 3 tablespoons of freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes. Heat on medium, stirring everything to combine. Add 1 extra tablespoon of olive oil if desired.
Make the Feta Cheese Mixture
- In a medium bowl, combine cubed feta cheese with 1 tablespoon of extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, and ¼ teaspoon of dried oregano.
- Add 2 tablespoons of chopped fresh oregano, if using, and mix to coat the feta cubes evenly with herbs and olive oil.
Assemble the Dish
- Mix half of the prepared feta cheese mixture into the skillet with the lemon rice.
- Add the cooked chicken slices to the skillet and reheat on medium heat.
- Top with the remaining feta cheese mixture and garnish with fresh oregano.
- Season with salt and black pepper to taste before serving.
Notes
For a dairy-free version, omit the feta cheese or substitute with a dairy-free alternative.
You can use any cooked rice of your choice, such as basmati or brown rice, instead of jasmine rice.
This dish is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.
You can use any cooked rice of your choice, such as basmati or brown rice, instead of jasmine rice.
This dish is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.