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GREEK CHICKEN AND LEMON RICE centered hero view, clean and uncluttered
Thomas Baker

Greek Chicken and Lemon Rice: Easy and Delicious Dinner

Greek Chicken and Lemon Rice is a vibrant and flavorful one-pot meal perfect for an easy Greek Chicken Dinner. This Lemon Rice Recipe combines juicy chicken thighs, tangy lemon juice, fresh spinach, grape tomatoes, and creamy feta for a healthy and satisfying Mediterranean dinner that's rich in protein and fiber.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 755
Ingredients Method Notes

Ingredients
  

  • 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
  • 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 chickpeas canned
  • 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

Method
 

  1. Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
  2. Heat a high-sided heavy-bottomed skillet over medium heat for 2 minutes.
  3. Add 2 tablespoons olive oil and the chicken thighs, cooking undisturbed on medium heat for 5 minutes.
  4. Flip chicken, reduce heat to low-medium, and cook 5 more minutes until internal temperature reaches 165°F (74°C).
  5. Remove chicken from skillet.
  6. Add half of the grape tomatoes, garlic, dried oregano, salt, and 1 tablespoon olive oil to the skillet; cook 2 minutes until tomatoes soften.
  7. Stir in chopped spinach until wilted.
  8. Add cooked rice and drained chickpeas.
  9. Add lemon juice and remaining grape tomatoes; reheat while stirring. Add extra olive oil if desired.
  10. In a bowl, combine diced feta with extra virgin olive oil, lemon juice, dried oregano, and fresh oregano; mix well.
  11. Mix half of the feta mixture into the rice skillet.
  12. Slice the cooked chicken and add to the rice; reheat on medium heat.
  13. Top with remaining feta mixture and fresh oregano.
  14. Season with salt and black pepper to taste.

Notes

  • For a dairy-free version, omit the feta or substitute with a dairy-free cheese alternative. Use a digital instant meat thermometer to ensure chicken is cooked through. Leftovers store well in the fridge for up to 3 days.