Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
- One-Pot Meal: Minimal cleanup required, as everything cooks in a single skillet.
- Versatile: Can be served as a main course or a side dish.
- Meal Prep Friendly: Freezes and reheats well, ideal for preparing in advance.
- Dietary Accommodations: Naturally gluten-free and can be made dairy-free by using vegan feta cheese.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Skinless boneless chicken thighs
- Dried oregano
- Paprika
- Red pepper flakes
- Olive oil
- Grape tomatoes
- Garlic
- Fresh spinach
- Freshly squeezed lemon juice
- Cooked jasmine rice
- Canned chickpeas
- Feta cheese
- Fresh oregano (optional, for garnish)
Directions
- Prepare the Chicken: Season the chicken thighs with dried oregano, paprika, red pepper flakes, and a pinch of salt.
- Sear the Chicken: In a large, high-sided skillet, heat olive oil over medium heat. Add the chicken thighs and cook for about 5 minutes on each side until fully cooked. Remove from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add halved grape tomatoes, minced garlic, dried oregano, and a pinch of salt. Sauté for about 2 minutes until the tomatoes soften.
- Add Spinach: Stir in chopped fresh spinach and cook until wilted.
- Combine Rice and Chickpeas: Add cooked jasmine rice and drained chickpeas to the skillet. Pour in freshly squeezed lemon juice and stir to combine.
- Prepare Feta Mixture: In a bowl, mix diced feta cheese with olive oil, lemon juice, and dried oregano.
- Assemble the Dish: Return the cooked chicken to the skillet, nestling it into the rice mixture. Top with the feta cheese mixture.
- Serve: Garnish with fresh oregano if desired. Serve hot and enjoy!
Servings and Timing
- Servings: This recipe yields 4 servings.
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Protein Alternatives: Substitute chicken thighs with boneless, skinless chicken breasts or tenderloins.
- Grain Options: Replace jasmine rice with basmati rice, brown rice, or orzo pasta.
- Legume Choices: Use cannellini beans or cooked lentils instead of chickpeas.
- Vegetable Additions: Incorporate bell peppers, artichokes, sun-dried tomatoes, asparagus, or zucchini for extra nutrients.
- Cheese Substitutes: Try grated Parmesan or fresh mozzarella in place of feta cheese.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This dish freezes well for up to 2 months.
- Reheating: Reheat on the stovetop over low-medium heat, adding a small amount of olive oil and stirring frequently. Alternatively, microwave in a covered dish until heated through.
FAQs
1. Can I use bone-in chicken for this recipe?
It’s recommended to use boneless, skinless chicken thighs or breasts for quicker cooking. Bone-in chicken requires a longer cooking time and is better suited for oven baking.
2. Is it necessary to rinse the rice before cooking?
Yes, rinsing the rice removes excess starch, resulting in a fluffier texture.
3. Can I make this dish vegetarian?
Absolutely! Omit the chicken and increase the quantity of chickpeas or add other plant-based proteins like tofu.
4. What can I serve alongside this dish?
A fresh Greek salad pairs wonderfully with this meal.
5. How can I make this recipe dairy-free?
Use vegan feta cheese to make the dish dairy-free.
6. Can I prepare this dish in advance?
Yes, it’s great for meal prep. Store in the refrigerator or freezer and reheat when ready to serve.
7. What other grains can I use instead of rice?
Orzo pasta or quinoa can be used as alternatives to rice.
8. How do I prevent the chicken from drying out?
Avoid overcooking the chicken by monitoring its internal temperature, ensuring it reaches 165°F (74°C).
Greek Chicken and Lemon Rice
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
SEO Optimized Description: Greek Chicken and Lemon Rice is a quick and easy 30-minute one-pot meal bursting with Mediterranean flavors. Featuring tender chicken thighs, zesty lemon-infused rice, fresh spinach, juicy grape tomatoes, chickpeas, and tangy feta cheese, this gluten-free recipe is perfect for a healthy, protein-rich dinner or meal prep option.
Ingredients
- Skinless, boneless chicken thighs
- Dried oregano
- Paprika
- Red pepper flakes
- Olive oil
- Grape tomatoes (halved)
- Garlic (minced)
- Fresh spinach (chopped)
- Freshly squeezed lemon juice
- Cooked jasmine rice
- Canned chickpeas (drained)
- Feta cheese (crumbled)
- Fresh oregano (optional, for garnish)
Instructions
- Prepare the Chicken: Season chicken thighs with dried oregano, paprika, red pepper flakes, and salt.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Cook chicken thighs for 5 minutes on each side until fully cooked. Remove and set aside.
- Sauté Aromatics: In the same skillet, sauté halved grape tomatoes, minced garlic, dried oregano, and salt for 2 minutes.
- Cook Spinach: Add chopped spinach and cook until wilted.
- Combine Rice and Chickpeas: Stir in cooked jasmine rice, chickpeas, and lemon juice until well mixed.
- Prepare Feta Mixture: In a small bowl, mix feta cheese with olive oil, lemon juice, and dried oregano.
- Assemble Dish: Return chicken to the skillet, nestling it into the rice mixture. Top with the feta cheese mixture.
- Serve: Garnish with fresh oregano and serve hot.
Notes
- For a vegetarian option, omit chicken and increase chickpeas or add tofu.
- Use vegan feta for a dairy-free version.
- Swap jasmine rice with basmati, brown rice, or orzo for variety.
- Customize vegetables by adding bell peppers, zucchini, or sun-dried tomatoes.
:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot, Skillet
- Cuisine: Mediterranean
