Why You’ll Love Greek Chicken and Lemon Rice Recipe
This dish is quick, easy, and full of vibrant Mediterranean flavors. The chicken stays moist and tender, while the rice is infused with all the delicious juices from the chicken and seasonings. It’s a healthy, protein-packed meal that’s also great for meal prep and reheats well!
Ingredients
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Skinless boneless chicken thighs
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Jasmine or basmati rice
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Spinach
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Chickpeas (garbanzo beans)
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Grape tomatoes
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Feta cheese
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Lemon juice, paprika, oregano, and garlic
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Sauté chicken thighs seasoned with paprika, oregano, and garlic until browned. Remove and set aside.
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Add rice to the same pan and cook briefly with chicken drippings.
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Stir in spinach, chickpeas, tomatoes, and chicken broth, then return the chicken to the pan.
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Cover and simmer until the rice is cooked and the chicken is tender.
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Stir in lemon juice and top with feta cheese before serving.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Vegetarian: Skip the chicken and use extra chickpeas or add more vegetables like zucchini or bell peppers.
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Rice Substitute: Swap rice for orzo or another grain of choice.
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Dairy-Free: Use vegan feta to make the recipe dairy-free.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Freezing: This dish is freezer-friendly for up to 2 months.
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Reheating: Reheat on the stovetop or in the microwave, adding a splash of broth if needed.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts will work, but thighs are more flavorful and remain moist.
Can I make this dish ahead of time?
Yes, it stores well for leftovers and is great for meal prep.
What if I don’t have chickpeas?
You can substitute with other beans or lentils.
Can I add more veggies?
Definitely! Try adding bell peppers, cucumbers, or artichokes for more flavor and texture.
Can I use a different type of cheese?
Yes, Parmesan or mozzarella can be substituted for feta.
Conclusion
This Greek Chicken and Lemon Rice is a delicious and easy-to-make dish packed with healthy ingredients. Perfect for a weeknight dinner, it’s full of flavor and sure to be a hit with your family or guests.
Greek Chicken and Lemon Rice
This Greek Chicken and Lemon Rice is a flavorful one-pot meal made in 30 minutes. Packed with Mediterranean ingredients like chicken, chickpeas, spinach, feta, and lemon, it’s healthy, protein-rich, and perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
- 1 lb skinless boneless chicken thighs
- 1 cup jasmine rice
- 1 can chickpeas, drained and rinsed
- 1 cup grape tomatoes, halved
- 2 cups spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1 tsp paprika
- 1 tsp oregano
- 2 tbsp olive oil
- 2 cups chicken broth
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- tructions:
- In a large skillet, heat olive oil over medium-high heat. Season the chicken thighs with paprika, oregano, salt, and pepper. Cook until browned and cooked through, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, add rice, chickpeas, spinach, and tomatoes. Stir in chicken broth and lemon juice, and bring to a simmer. Cover and cook for 10-12 minutes until rice is tender.
- Slice the chicken and return it to the pan. Stir in feta cheese, and adjust seasoning with salt and pepper. Serve warm.
Notes
- You can use chicken breasts as an alternative to thighs for a leaner option.
- Brown rice can be substituted, but it will require a longer cooking time.
