Description
Mediterranean magic shines through this Greek chicken and lemon rice, blending zesty citrus with tender herb-infused chicken over a bed of fluffy, aromatic rice. Hearty flavors dance together, inviting you to savor each delicious, sun-kissed bite of this classic Greek comfort dish.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) skinless boneless chicken thighs
- 15 ounces (425 grams) canned chickpeas
- 6 ounces (170 grams) feta cheese (diced into small cubes)
Spices and Seasonings:
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 5 cloves garlic (minced)
Produce and Oil:
- 8 ounces (227 grams) grape tomatoes (sliced in half)
- 5 ounces (142 grams) fresh spinach (chopped)
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh oregano (optional)
- 4 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- Fresh oregano for garnish
Base:
- 2 cups cooked jasmine rice
Instructions
- Blend dried oregano, paprika, salt, and red pepper flakes to create a robust seasoning for chicken thighs.
- Warm a skillet over medium heat and drizzle with olive oil. Carefully place seasoned chicken thighs, searing for 5 minutes until golden brown.
- Reduce heat, flip chicken, and continue cooking until internal temperature reaches 165°F. Transfer cooked chicken to a plate.
- In the same skillet, introduce diced tomatoes, minced garlic, additional oregano, a pinch of salt, and a splash of olive oil. Sauté for 2 minutes to develop flavors.
- Gently fold in fresh spinach, allowing leaves to wilt completely. Incorporate rice and chickpeas, drizzling with fresh lemon juice. Reheat mixture, stirring periodically.
- Prepare feta dressing by whisking together crumbled feta, olive oil, lemon juice, and a sprinkle of oregano in a separate bowl.
- Pour half the feta mixture into the skillet, stirring to distribute evenly throughout the rice blend.
- Arrange cooked chicken atop the rice, drizzle with remaining feta mixture, and garnish with fresh oregano leaves for a vibrant finish.
Notes
- Marinate chicken ahead of time for deeper flavor infusion and more tender meat.
- Swap chicken thighs with chicken breasts for a leaner protein option, adjusting cooking time to prevent dryness.
- Use quinoa instead of rice for a gluten-free and higher protein alternative that maintains a similar texture.
- Consider adding pine nuts or sliced almonds for extra crunch and nutty complexity in the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 422 kcal
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 75 mg