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Greek Chicken and Lemon Rice

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A delightful Greek dish featuring tender chicken, zesty lemon, and fluffy rice, perfect for weeknights or special gatherings.

Ingredients

Scale
  • 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 and drained)
  • 6 oz feta cheese (cubed)
  • 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

  1. Prepare the chicken by mixing oregano, paprika, salt, and red pepper flakes, then coat the chicken thoroughly.
  2. Heat olive oil in a skillet, cook seasoned chicken thighs until golden brown, about 5-7 minutes on each side, then remove from skillet.
  3. Add 1 tablespoon olive oil, grape tomatoes, and garlic to the skillet, sauté for 3-4 minutes.
  4. Add oregano, salt, and spinach to the skillet, allow spinach to wilt.
  5. Pour in lemon juice, add jasmine rice and chickpeas, stir to combine.
  6. In a small bowl, mix feta, extra virgin olive oil, lemon juice, and oregano.
  7. Return chicken to the skillet, combine, and top with the feta mixture. Garnish with fresh oregano and serve warm.

Notes

Use fresh ingredients for the best flavor and customize the recipe according to preference.

Nutrition

Find it online: https://hwepodcast.com/greek-chicken-and-lemon-rice/