Name: Greek Chicken and Lemon Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1.5 pounds boneless, skinless chicken thighs; 1 teaspoon dried oregano; 1 teaspoon paprika; 1/4 teaspoon salt; 1/4 teaspoon red pepper flakes; 2 tablespoons olive oil; 1 tablespoon olive oil (for lemon rice); 8 ounces grape tomatoes, halved; 5 cloves garlic, minced; 1 teaspoon dried oregano (for lemon rice); 1/4 teaspoon salt (for lemon rice); 5 ounces fresh spinach, chopped; 3 tablespoons freshly squeezed lemon juice (for lemon rice); 2 cups cooked jasmine rice; 1 (15-ounce) can chickpeas, drained; 6 ounces feta cheese, diced into small cubes; 1 tablespoon extra virgin olive oil (for feta mixture); 1 tablespoon freshly squeezed lemon juice (for feta mixture); 1/4 teaspoon dried oregano (for feta mixture); 2 tablespoons chopped fresh oregano (optional); Fresh oregano, for garnish

Description

A flavorful dish combining Greek-inspired chicken and lemony rice for a delicious meal.

Ingredients

Scale

1.5 pounds boneless, skinless chicken thighs
1 teaspoon dried oregano
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 tablespoon olive oil (for lemon rice)
8 ounces grape tomatoes, halved
5 cloves garlic, minced
1 teaspoon dried oregano (for lemon rice)
1/4 teaspoon salt (for lemon rice)
5 ounces fresh spinach, chopped
3 tablespoons freshly squeezed lemon juice (for lemon rice)
2 cups cooked jasmine rice
1 (15-ounce) can chickpeas, drained
6 ounces feta cheese, diced into small cubes
1 tablespoon extra virgin olive oil (for feta mixture)
1 tablespoon freshly squeezed lemon juice (for feta mixture)
1/4 teaspoon dried oregano (for feta mixture)
2 tablespoons chopped fresh oregano (optional)
Fresh oregano, for garnish

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Instructions

Season chicken thighs with oregano, paprika, salt, and red pepper flakes. Heat olive oil in a skillet over medium heat. Add chicken and cook for 5 minutes per side, or until cooked through (165°F/74°C). Remove chicken from skillet.
In the same skillet, sauté half of the tomatoes, garlic, oregano, and salt with olive oil until softened. Stir in spinach until wilted. Add cooked rice, chickpeas, lemon juice, and remaining tomatoes. Reheat, stirring to combine.
In a bowl, combine feta cheese, olive oil, lemon juice, dried oregano, and fresh oregano (if using).
Mix half of the feta mixture into the skillet with lemon rice. Add sliced cooked chicken and reheat. Top with remaining feta mixture and fresh oregano. Season with salt and pepper to taste.

Notes

For a more intense flavor, allow the chicken to marinate in the spices for a few hours before cooking.
This dish can be served warm or at room temperature.
Chopped fresh parsley can be used as an alternative to fresh oregano for garnish.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Skillet Cooking
Cuisine: Greek

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 30g
Cholesterol: 90mg