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Greek Chicken and Lemon Rice (30-Minute One-Pot Meal) Recipe

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★★★★★

4.9 from 55 reviews

A vibrant and flavorful one-pot Greek Chicken and Lemon Rice dish featuring tender chicken thighs seasoned with oregano and paprika, cooked in olive oil, then combined with lemon-infused jasmine rice, grape tomatoes, spinach, chickpeas, and topped with a zesty feta cheese mixture. Ready in just 30 minutes, this meal is perfect for a quick, nutritious, and delicious Mediterranean-inspired dinner.

Ingredients

Scale

Chicken and Seasoning

  • 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

Lemon Rice

  • 1 tablespoon olive oil
  • 8 oz grape tomatoes, halved (divided)
  • 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 canned chickpeas, drained
  • 1 tablespoon extra olive oil (optional)

Feta Cheese Mixture

  • 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)

Garnish and Seasoning

  • Fresh oregano (for garnish)
  • Salt and black pepper, to taste

Instructions

  1. Season the Chicken: In a bowl, coat the chicken thighs evenly with 1 teaspoon dried oregano, paprika, 1/4 teaspoon salt, and 1/4 teaspoon red pepper flakes to infuse bold Mediterranean flavors.
  2. Heat the Skillet: Preheat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes, ensuring it is hot enough to sear the chicken nicely without burning.
  3. Cook Chicken (Side One): Add 2 tablespoons olive oil to the skillet, then place the chicken thighs in the pan. Cook undisturbed over medium heat for 5 minutes, monitoring oil heat to prevent burning and lock in juices.
  4. Cook Chicken (Side Two): Flip the chicken thighs, reduce heat to low-medium, and cook for an additional 5 minutes or until cooked through. Use a meat thermometer to check for an internal temperature of 165°F (74°C). Remove from skillet and set aside.
  5. Cook Tomatoes and Garlic: Add half of the halved grape tomatoes, minced garlic, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1 tablespoon olive oil to the now empty skillet. Sauté on medium heat for about 2 minutes until tomatoes soften and release juices.
  6. Wilt Spinach: Stir in the chopped fresh spinach and cook until wilted, integrating a fresh vegetable component into the dish.
  7. Add Rice and Chickpeas: Mix in the cooked jasmine rice and drained chickpeas, combining thoroughly with the tomato and spinach mixture.
  8. Add Lemon Juice and Remaining Tomatoes: Stir in 3 tablespoons freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes. Reheat on medium heat, stirring to blend flavors. Optionally, add 1 more tablespoon olive oil for richness.
  9. Prepare Feta Mixture: In a separate bowl, toss diced feta cheese with 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, and chopped fresh oregano if using. Coat feta evenly with herbs and oil.
  10. Combine Feta and Rice: Stir half of the feta cheese mixture into the skillet with the lemon rice, melding creamy, tangy flavors into the grain and vegetable blend.
  11. Reheat Chicken and Assemble: Add the sliced cooked chicken thighs back into the skillet with the rice, gently reheating on medium heat to unify the textures and flavors.
  12. Finish and Garnish: Top the assembled dish with the remaining feta mixture and sprinkle fresh oregano on top. Season with salt and black pepper to taste before serving.

Notes

  • Ensure the skillet is not overheated to avoid burning the oil and chicken juices which are key for flavor.
  • Using a meat thermometer ensures perfectly cooked, juicy chicken.
  • Fresh oregano brightens the dish and can be substituted with dried oregano if needed.
  • This dish can be made dairy-free by omitting or substituting the feta cheese.
  • Leftover rice should be freshly cooked jasmine rice for best texture.
  • Drain chickpeas well to avoid excess moisture in the rice.

Keywords: Greek chicken, lemon rice, one-pot meal, Mediterranean chicken, feta cheese, quick dinner, healthy chicken recipe

Find it online: https://freshrecipehub.com/greek-chicken-and-lemon-rice-30-minute-one-pot-meal-recipe/