Greek Chicken Lemon Rice (Printer-Friendly)
Mediterranean chicken thighs paired with zesty lemon rice, spinach, chickpeas, and a creamy feta topping.
# The Ingredients You'll Need:
→ Chicken
01 -
1.5 lb skinless boneless chicken thighs
02 -
1 tsp dried oregano
03 -
1 tsp paprika
04 -
1/4 tsp salt
05 -
1/4 tsp red pepper flakes
06 -
2 tbsp olive oil
→ Greek Lemon Rice
07 -
1 tbsp olive oil
08 -
8 oz grape tomatoes, halved
09 -
5 cloves garlic, minced
10 -
1 tsp dried oregano
11 -
1/4 tsp salt
12 -
5 oz fresh spinach, chopped
13 -
3 tbsp fresh lemon juice
14 -
2 cups cooked jasmine rice
15 -
15 oz canned chickpeas, drained and rinsed
→ Feta Mixture
16 -
6 oz feta cheese, cubed
17 -
1 tbsp extra virgin olive oil
18 -
1 tbsp fresh lemon juice
19 -
1/4 tsp dried oregano
20 -
2 tbsp fresh oregano, optional
# Step-by-Step Instructions:
01 -
Combine chicken thighs with dried oregano, paprika, salt, red pepper flakes, and olive oil. Let rest for 15 minutes.
02 -
Heat a large skillet over medium-high heat. Cook chicken 6 to 7 minutes per side until golden and cooked through. Remove from skillet and set aside.
03 -
Add olive oil to the same skillet and sauté halved grape tomatoes for 3 to 4 minutes.
04 -
Stir in minced garlic, dried oregano, and salt; cook until fragrant.
05 -
Add chopped spinach and cook until wilted. Stir in lemon juice and cooked jasmine rice.
06 -
Add drained chickpeas and warm through gently.
07 -
Mix cubed feta with extra virgin olive oil, lemon juice, and dried oregano.
08 -
Return chicken to skillet, spoon feta mixture over top, optionally garnish with fresh oregano, and serve warm.
# Extra Tips:
01 -
Serve with extra lemon wedges. Ideal for meal prep and reheats well.