30-Minute Greek Chicken and Lemon Rice (Print version)

Juicy oregano chicken, lemon rice, spinach, tomatoes, chickpeas, and feta come together in one skillet in 30 minutes.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 - 1 teaspoon dried oregano
03 - 1 teaspoon paprika
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon black pepper
06 - 1/4 teaspoon red pepper flakes, optional
07 - 2 tablespoons olive oil, divided

For the lemon rice

08 - 8 oz (225 g) grape tomatoes, halved
09 - 4 cloves garlic, minced
10 - 3 cups (480 g) cooked long-grain rice or jasmine rice
11 - 1 can (15 oz or 425 g) chickpeas, drained and rinsed
12 - 1/3 cup (80 ml) low-sodium chicken broth, plus more as needed
13 - 3 tablespoons fresh lemon juice
14 - 4 cups (120 g) fresh spinach, roughly chopped
15 - 1 tablespoon chopped fresh oregano or parsley

For finishing

16 - 4 oz (115 g) feta cheese, crumbled or diced
17 - 1 tablespoon extra virgin olive oil
18 - 1 teaspoon fresh lemon juice
19 - Lemon wedges, for serving

# Instructions:

01 - In a bowl, toss the chicken with oregano, paprika, salt, pepper, red pepper flakes, and 1 tablespoon olive oil until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6-8 minutes, turning occasionally, until browned and cooked to 165°F. Transfer to a plate.
03 - Add the remaining 1 tablespoon olive oil to the skillet. Add the tomatoes and cook for 2-3 minutes until they begin to soften. Stir in the garlic and cook for 30 seconds.
04 - Stir in the cooked rice, chickpeas, chicken broth, and lemon juice. Scrape the bottom of the skillet and cook for 3-4 minutes until the rice is hot and lightly glossy.
05 - Fold in the spinach and cook for 1-2 minutes until just wilted. Add another splash of broth if the rice looks dry.
06 - Return the chicken to the skillet. Toss the feta with extra virgin olive oil and lemon juice, scatter it over the top, and finish with fresh oregano or parsley. Serve with lemon wedges.

# Good to know:

01 - Use cooked rice to keep the recipe within 30 minutes.
02 - Best served right away while the feta is soft and the rice is glossy.
03 - Add broth by the tablespoon if reheating leftovers.

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