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

This one-pot Greek-inspired dish combines tender chicken thighs with lemon-infused rice, fresh spinach, tomatoes, and feta for a healthy, flavorful meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
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

Dairy-Free Option: Omit the feta or use a plant-based alternative.
Custom Rice: Substitute jasmine rice with basmati or brown rice.
Storage: Refrigerate leftovers for up to 3 days.