Go Back
–+ servings
Greek Chicken and Lemon Rice

Savor Greek Chicken and Lemon Rice: Quick, One-Pot Delight

Experience the flavors of Greek Chicken and Lemon Rice, a one-pot meal that's gluten-friendly and bursting with vibrant Mediterranean goodness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 thighs Chicken bone-in for more flavor or boneless for quicker prep
  • 1 tablespoon Oregano or Italian seasoning as a substitute
  • 1 teaspoon Smoked paprika regular paprika works in a pinch
  • 1 teaspoon Salt kosher salt is easy to work with
  • 1/2 teaspoon Red pepper flakes adjust according to your spice preference
For the Rice and Vegetables
  • 2 tablespoons Olive oil or avocado oil instead
  • 2 medium Tomatoes canned can be used if fresh are unavailable
  • 2 cloves Garlic increase quantity for bolder flavor
  • 4 cups Spinach or kale as a hearty substitute
  • 1 cup Jasmine rice or basmati rice as an alternative
  • 1 can Chickpeas drained and rinsed
Final Touches
  • 1 tablespoon Lemon juice fresh is best for flavor
  • 1 cup Feta cheese or ricotta for a milder taste
  • 1 tablespoon Fresh oregano dried can substitute in smaller amounts
  • 1/2 teaspoon Black pepper freshly cracked gives better flavor

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Pat the chicken thighs dry with a paper towel and season generously with oregano, smoked paprika, salt, and red pepper flakes. Set aside.
  2. Heat a large skillet over medium-high heat and add olive oil. Sear the chicken thighs skin-side down for about 5 minutes until golden brown.
  3. Flip the chicken and cook for an additional 7-10 minutes, or until the internal temperature reaches 165°F.
  4. Remove the chicken and sauté minced garlic until fragrant, about 30 seconds.
  5. Add diced tomatoes, oregano, and salt. Cook for approximately 3-4 minutes until softened.
  6. Stir in fresh spinach and cook for 1-2 minutes until wilted.
  7. Prepare the jasmine rice according to package instructions and mix it with chickpeas in the skillet.
  8. Pour lemon juice and a drizzle of olive oil over the mixture, folding to combine.
  9. Mix crumbled feta with olive oil, lemon juice, and fresh oregano. Scatter over the dish.
  10. Transfer to a serving dish, layer with chicken, and garnish with feta before serving hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 250IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

This Greek Chicken and Lemon Rice is a crowd-favorite that caters to various tastes, making it a perfect meal for busy weeknights.

Tried this recipe?

Let us know how it was!