Description
Mediterranean magic unfolds with this Greek chicken and lemon rice, where zesty citrus dances with tender chicken in a single, sizzling skillet. Fragrant herbs and golden rice create a quick, satisfying meal that whisks you straight to the sunny shores of Greece.
Ingredients
Scale
Proteins:
- 1.5 pounds (680 grams) skinless boneless chicken thighs
- 15 ounces (425 grams) chickpeas, canned
- 6 ounces (170 grams) feta cheese, diced into small cubes
Main Ingredients:
- 2 cups cooked jasmine rice
- 8 ounces (225 grams) grape tomatoes, sliced in half
- 5 ounces (140 grams) fresh spinach, chopped
- 5 cloves garlic, minced
Seasonings and Oils:
- 2 tablespoons olive oil
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried oregano
- ¼ teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons chopped fresh oregano (optional)
- fresh oregano for garnish
Instructions
- Infuse chicken thighs with oregano, paprika, salt, and red pepper flakes for robust Mediterranean flavors.
- Warm a heavy-bottomed skillet over medium heat for 2 minutes, ensuring even temperature distribution.
- Drizzle olive oil and carefully place seasoned chicken thighs, allowing them to sear undisturbed for 5 minutes until golden brown.
- Monitor heat carefully to prevent oil from burning, adjusting temperature as needed to preserve chicken juices.
- Flip chicken thighs, reducing heat to low-medium, and cook an additional 5 minutes until internal temperature reaches 165°F (74°C).
- Remove perfectly cooked chicken from skillet, reserving pan for subsequent ingredients.
- Sauté half the grape tomatoes, minced garlic, and additional oregano in olive oil for 2 minutes, creating a fragrant base.
- Incorporate fresh spinach, wilting quickly to maintain vibrant color and nutrients.
- Fold in cooked rice and drained chickpeas, creating a hearty Mediterranean medley.
- Brighten the mixture with freshly squeezed lemon juice and remaining grape tomatoes, stirring to integrate flavors.
- Prepare feta cheese by tossing with olive oil, lemon juice, and fresh and dried oregano for enhanced complexity.
- Blend half the herbed feta directly into the rice mixture, ensuring even distribution.
- Reintroduce sliced chicken to the skillet, gently reheating to meld flavors.
- Garnish with remaining feta mixture and fresh oregano, creating a visually appealing and aromatic dish.
- Final seasoning with salt and black pepper allows personalized taste adjustment.
Notes
- Customize heat levels by adjusting red pepper flakes for mild or spicy preferences.
- Ensure chicken reaches exact 165°F internal temperature to guarantee food safety without overcooking.
- Use cast-iron skillet for enhanced flavor development and superior heat distribution during cooking.
- Substitute chickpeas with quinoa or cauliflower rice for lower-carb dietary modifications.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 483 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 37 g
- Cholesterol: 85 mg