Greek Chicken and Lemon Rice

Greek Chicken and Lemon Rice is a vibrant, Mediterranean-inspired dish that combines bold flavors with simplicity. This one-pot recipe is ideal for busy weeknights and is packed with wholesome ingredients like tender chicken, zesty lemon rice, fresh spinach, grape tomatoes, chickpeas, and tangy feta cheese.

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Here’s why you’ll love this dish:

• Quick and Convenient: Ready in just 30 minutes with minimal cleanup.
• Healthy and Balanced: It’s naturally gluten-free, rich in protein, and loaded with fiber.
• Customizable: Easily make it dairy-free or adjust the ingredients to your taste.
• Mediterranean Magic: The flavors of lemon, oregano, and feta bring the essence of Greek cuisine to your table.

Preparation Phase

Essential Tools

To create this dish efficiently, you’ll need the following:

• High-sided, heavy-bottomed skillet: Ensures even cooking and helps lock in flavors.
• Sharp knife: For chopping chicken, herbs, and vegetables.
• Wooden spoon: Perfect for stirring the ingredients without damaging the skillet.
• Medium mixing bowl: Used for preparing the feta cheese mixture.

Preparation Tips

• Organize Ingredients: Measure and prepare all ingredients before cooking to save time.
• Cook with Precision: Avoid overcooking the chicken by using a meat thermometer to ensure it reaches 165°F (74°C).
• Use Fresh Ingredients: Opt for fresh spinach, lemons, and herbs for the best flavor.

Ingredients

For the Chicken:

• 1.5 lb skinless, boneless chicken thighs
• 1 tsp dried oregano
• 1 tsp paprika
• ¼ tsp salt
• ¼ tsp red pepper flakes
• 2 tbsp olive oil

For the Greek Lemon Rice:

• 1 tbsp olive oil
• 8 oz grape tomatoes, halved
• 5 cloves garlic, minced
• 1 tsp dried oregano
• ¼ tsp salt
• 5 oz fresh spinach, chopped
• 3 tbsp freshly squeezed lemon juice
• 2 cups cooked jasmine rice
• 15 oz canned chickpeas, drained

For the Feta Cheese Mixture:

• 6 oz feta cheese, diced into small cubes
• 1 tbsp extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• ¼ tsp dried oregano
• 2 tbsp fresh oregano, chopped (optional)
• Fresh oregano (for garnish)

Step-by-Step Directions

1. Cook the Chicken

1. Season the chicken: Rub the chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
2. Preheat the skillet: Heat a heavy-bottomed skillet over medium heat for 2 minutes. Add 2 tablespoons of olive oil.
3. Sear the chicken: Place the chicken thighs in the skillet and cook for 5 minutes on one side without disturbing them.
4. Flip and finish cooking: Turn the chicken over and cook for an additional 5 minutes, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.

2. Prepare the Greek Lemon Rice

1. Sauté the base: In the same skillet, add 1 tablespoon olive oil, halved grape tomatoes, minced garlic, dried oregano, and salt. Cook over medium heat for 2 minutes until the tomatoes soften and release their juices.
2. Add spinach: Stir in the fresh spinach and cook until wilted.
3. Combine rice and chickpeas: Add the cooked jasmine rice and drained chickpeas to the skillet.
4. Add lemon juice and stir: Mix in 3 tablespoons of freshly squeezed lemon juice and the remaining halved grape tomatoes. Stir to combine and heat everything through. Add an extra tablespoon of olive oil if desired.

3. Make the Feta Cheese Mixture

1. In a medium mixing bowl, combine the diced feta cheese with 1 tablespoon of extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, and ¼ teaspoon of dried oregano.
2. Add 2 tablespoons of chopped fresh oregano (if using) and toss to coat the feta cubes evenly.

4. Assemble the Dish

1. Incorporate the feta: Mix half of the prepared feta cheese mixture into the skillet with the lemon rice. Stir gently to combine.
2. Add the chicken: Slice the cooked chicken and place it back into the skillet. Reheat over medium heat.
3. Garnish and serve: Top the dish with the remaining feta cheese mixture and garnish with fresh oregano. Season with salt and black pepper to taste.

Notes

• For a dairy-free version, omit the feta cheese or substitute it with a dairy-free alternative.
• You can use any cooked rice of your choice, such as basmati or brown rice.
• This dish tastes best when served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.

Serving Suggestions

Greek Chicken and Lemon Rice is versatile and pairs well with various Mediterranean-inspired sides. Here are some ideas to complete your meal:

Serve It With:

1. Tzatziki Sauce: A creamy, cooling dip made with Greek yogurt, cucumber, garlic, and dill.
2. Roasted Vegetables: Try zucchini, bell peppers, and eggplant, roasted with olive oil and oregano for added Mediterranean flair.
3. Greek Salad: A fresh mix of cucumbers, tomatoes, red onions, olives, and feta, dressed with olive oil and lemon juice.
4. Hummus and Pita Chips: A creamy chickpea dip with crispy pita chips for dipping.
5. Lemon Roasted Potatoes: Toss potatoes with olive oil, garlic, oregano, and lemon juice for a zesty side.
6. Marinated Olives: Serve a variety of olives marinated with garlic, herbs, and citrus zest for a salty, briny addition.
7. Stuffed Grape Leaves (Dolmas): A classic Mediterranean appetizer with rice, herbs, and spices.
8. Grilled Asparagus: Lightly charred asparagus spears seasoned with olive oil, sea salt, and black pepper.

Common Mistakes to Avoid & How to Perfect the Recipe

1. Overcooking the Chicken

• Problem: Chicken thighs can become dry and tough if overcooked.
• Solution: Use a meat thermometer to check for an internal temperature of 165°F (74°C). Remove the chicken from the skillet as soon as it’s done.

2. Skipping Fresh Ingredients

• Problem: Using bottled lemon juice or dried herbs can dull the flavor.
• Solution: Always use fresh lemon juice, fresh spinach, and fresh oregano for the best results.

3. Burning Garlic or Tomatoes

• Problem: High heat can cause garlic or tomatoes to burn, creating a bitter taste.
• Solution: Cook these ingredients on medium heat and stir frequently to prevent scorching.

4. Forgetting to Deglaze the Pan

• Problem: The chicken juices and bits stuck to the skillet can be wasted.
• Solution: When cooking the rice, use the moisture from the tomatoes and lemon juice to deglaze the pan, scraping up the flavorful browned bits.

5. Not Adjusting Seasoning

• Problem: The dish can taste bland if under-seasoned.
• Solution: Taste and adjust salt, pepper, and lemon juice to your preference before serving.

6. Not Adding Olive Oil at the End

• Problem: The rice can feel dry.
• Solution: Drizzle a little extra virgin olive oil over the rice just before serving for added richness and moisture.

Recipe Refinement Tips

• For Extra Flavor: Marinate the chicken thighs for 30 minutes in the spice mix with a little olive oil and lemon juice.
• Add Heat: If you enjoy spicy food, increase the red pepper flakes or add a pinch of cayenne pepper.
• Use Alternative Proteins: Swap chicken thighs with shrimp, salmon, or even tofu for a vegetarian option.
• Boost the Veggies: Add roasted red peppers, artichoke hearts, or even zucchini for extra vegetables.

With these serving suggestions and tips, your Greek Chicken and Lemon Rice will stand out as a delicious, well-rounded meal that’s sure to impress!

Recipe Tips

• Marinate for Depth: For richer flavor, marinate the chicken thighs in the spice blend with olive oil and lemon juice for 30 minutes to an hour before cooking.
• Experiment with Rice: While jasmine rice works beautifully, basmati, brown rice, or even cauliflower rice are excellent alternatives.
• Pre-Cooked Chicken: If short on time, use pre-cooked or rotisserie chicken. Add it at the end, letting it warm in the skillet with the rice.
• Customize the Feta Mixture: Add a pinch of chili flakes or lemon zest to the feta mixture for an extra flavor kick.

Storage and Reheating

Storage

• Place leftovers in an airtight container and refrigerate for up to 3 days.
• To freeze, portion the dish into freezer-safe containers (without the feta cheese) and store for up to 2 months.

Reheating

• Stovetop: Reheat in a skillet over medium-low heat with a splash of olive oil or water to maintain moisture.
• Microwave: Warm in 1-minute increments, stirring in between to ensure even heating. Add a drizzle of lemon juice for a fresh taste.

FAQs

1. Can I substitute chicken thighs with chicken breasts?
Yes, but be cautious as chicken breasts cook faster and can dry out more easily. Adjust cooking time accordingly.

2. What can I use instead of feta cheese?
Try a dairy-free alternative, crumbled goat cheese, or even grated Parmesan for a unique twist.

3. Can I make this vegetarian?
Absolutely! Skip the chicken and add extra chickpeas, tofu, or even roasted vegetables as a protein replacement.

4. Is this dish freezer-friendly?
Yes, but it’s best to freeze portions without the feta cheese, as it can change texture when frozen. Add fresh feta after reheating.

5. Can I use another type of rice?
Certainly! Basmati, brown rice, or even quinoa are excellent substitutes. Cooking times may vary slightly depending on the grain used.

6. How do I make it dairy-free?
Omit the feta cheese or use a plant-based feta substitute available in stores.

7. What’s the best way to garnish this dish?
Fresh oregano, lemon slices, or even a drizzle of extra virgin olive oil make perfect garnishes.

Conclusion

Greek Chicken and Lemon Rice is a one-pot wonder that brings bold Mediterranean flavors to your kitchen in just 30 minutes. This dish is a perfect blend of convenience and taste, with juicy chicken, tangy lemon rice, and the creamy goodness of feta cheese. Whether you’re hosting dinner or preparing a quick weeknight meal, this recipe is sure to impress.

Its flexibility allows for endless customizations: make it dairy-free, swap proteins, or add more veggies. With minimal cleanup and simple ingredients, this recipe is a must-try for any home cook.

Pair it with a side of tzatziki, hummus, or Greek salad, and you’ll have a complete Mediterranean feast. Enjoy this vibrant and hearty dish, and let it transport you straight to the sun-soaked shores of Greece!

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Greek Chicken and Lemon Rice (30 Minutes, One-Pot)

Greek Chicken and Lemon Rice is a flavorful and healthy Mediterranean-inspired dish made in just one pot. Packed with tender chicken, lemon-infused rice, fresh spinach, grape tomatoes, chickpeas, and a tangy feta cheese mixture, this gluten-free, protein-rich, and fiber-rich recipe is perfect for busy weeknights. It’s also easy to make dairy-free if needed.

10 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: greek

Servings: 4

Calories: 755kcal

Ingredients

Chicken

• 1.5 lb skinless boneless chicken thighs
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon red pepper flakes
• 2 tablespoons olive oil

Greek Lemon Rice

• 1 tablespoon olive oil
• 8 oz grape tomatoes sliced in half
• 5 cloves garlic minced
• 1 teaspoon dried oregano
• ¼ teaspoon salt
• 5 oz fresh spinach chopped
• 3 tablespoons freshly squeezed lemon juice
• 2 cups cooked jasmine rice
• 15 oz canned chickpeas drained

Feta Cheese Mixture

• 6 oz feta cheese diced into small cubes
• 1 tablespoon extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon dried oregano
• 2 tablespoons chopped fresh oregano optional
• Fresh oregano for garnish

Instructions

Cook the Chicken

• Season chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
• Heat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes.
• Add 2 tablespoons of olive oil and the chicken thighs. Cook for 5 minutes on one side, undisturbed. Reduce heat to low-medium if the skillet gets too hot to prevent burning the chicken juices.
• Flip the chicken and cook for another 5 minutes or until cooked through. The internal temperature should register 165°F (74°C). Remove chicken from the skillet and set aside.

Prepare the Greek Lemon Rice

• In the same skillet, add half of the halved grape tomatoes, minced garlic, 1 teaspoon of dried oregano, ¼ teaspoon of salt, and 1 tablespoon of olive oil. Cook over medium heat for about 2 minutes, until the tomatoes soften and release their juices.
• Stir in fresh spinach and cook until wilted.
• Add cooked rice and drained chickpeas to the skillet.
• Stir in 3 tablespoons of freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes. Heat on medium, stirring everything to combine. Add 1 extra tablespoon of olive oil if desired.

Make the Feta Cheese Mixture

• In a medium bowl, combine cubed feta cheese with 1 tablespoon of extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, and ¼ teaspoon of dried oregano.
• Add 2 tablespoons of chopped fresh oregano, if using, and mix to coat the feta cubes evenly with herbs and olive oil.

Assemble the Dish

• Mix half of the prepared feta cheese mixture into the skillet with the lemon rice.
• Add the cooked chicken slices to the skillet and reheat on medium heat.
• Top with the remaining feta cheese mixture and garnish with fresh oregano.
• Season with salt and black pepper to taste before serving.

Notes

For a dairy-free version, omit the feta cheese or substitute with a dairy-free alternative.
You can use any cooked rice of your choice, such as basmati or brown rice, instead of jasmine rice.
This dish is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.