Greek Chicken and Lemon Rice (Print Version)
# Ingredients:
→ Chicken
01 -
1.5 lb skinless boneless chicken thighs
02 -
1 teaspoon dried oregano
03 -
1 teaspoon paprika
04 -
¼ teaspoon salt
05 -
¼ teaspoon red pepper flakes
06 -
2 tablespoons olive oil
→ Lemon Rice
07 -
1 tablespoon olive oil
08 -
8 oz grape tomatoes, halved
09 -
5 cloves garlic, minced
10 -
1 teaspoon dried oregano
11 -
¼ teaspoon salt
12 -
5 oz fresh spinach, chopped
13 -
3 tablespoons fresh lemon juice
14 -
2 cups cooked jasmine rice
15 -
15 oz canned chickpeas
→ Feta Mixture
16 -
6 oz feta cheese, diced into small cubes
17 -
1 tablespoon extra virgin olive oil
18 -
1 tablespoon fresh lemon juice
19 -
¼ teaspoon dried oregano
20 -
2 tablespoons fresh oregano, chopped (optional)
21 -
Fresh oregano for garnish
# Instructions:
01 -
Season chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
02 -
Heat skillet over medium heat for 2 minutes. Add olive oil and chicken. Cook 5 minutes per side until cooked through (165°F). Remove from skillet.
03 -
In same skillet, cook half the tomatoes, garlic, oregano, and salt for 2 minutes. Add spinach and cook until wilted.
04 -
Add cooked rice, chickpeas, lemon juice, and remaining tomatoes. Heat through, stirring to combine.
05 -
Mix cubed feta with olive oil, lemon juice, and oregano until well coated.
06 -
Stir half the feta mixture into rice. Add sliced chicken back to skillet. Top with remaining feta and fresh oregano. Season to taste.
# Notes:
01 -
Can be made dairy-free by omitting feta cheese
02 -
Use medium heat and avoid burning oil when cooking chicken
03 -
Chicken juices add flavor to the rice - don't discard them