\u003cstrong\u003eCan I use chicken breasts instead of thighs?\u003c/strong\u003e

Yes, you can use chicken breasts, but they tend to be leaner and can dry out faster. I recommend watching the cooking time closely and possibly marinating them beforehand for better juiciness.

\u003cstrong\u003eIs jasmine rice the only option?\u003c/strong\u003e

No, you can use other long-grain rice varieties like basmati or even short grain rice, but jasmine rice adds a subtle floral aroma and texture that pairs wonderfully with the lemon and herbs.

\u003cstrong\u003eCan I prepare this recipe vegan or vegetarian?\u003c/strong\u003e

Absolutely! You can omit the chicken and feta, and increase the chickpeas or add other veggies like mushrooms or zucchini. Using a plant-based feta substitute will keep the tangy, creamy element in the dish.

\u003cstrong\u003eWhat if I don’t have fresh oregano?\u003c/strong\u003e

Dried oregano works perfectly fine in this recipe, and in fact, it’s used throughout the cooking process. If you don’t have fresh oregano, simply skip it or substitute with fresh herbs like thyme or parsley for a different but nice flavor.

Greek Chicken Lemon Rice Recipe | Bright & Flavorful Dinner

Name: Greek Chicken Lemon Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 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 canned chickpeas, drained; 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

Description

This Greek Chicken and Lemon Rice recipe is a flavorful, one-pot meal perfect for a quick and delicious dinner. Juicy, seasoned chicken thighs are cooked to perfection and combined with a zesty lemon-infused rice mixed with fresh spinach, tomatoes, and chickpeas. Topped with a tangy feta cheese mixture and fresh oregano, this dish offers a delightful Mediterranean flavor in just 30 minutes.

Ingredients

Scale

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

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Instructions

Season the Chicken: Season the chicken thighs evenly with dried oregano, paprika, salt, and red pepper flakes to infuse flavor.
Cook the Chicken: Heat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes. Add 2 tablespoons olive oil. Place the chicken thighs skinless side down and cook undisturbed for 5 minutes, adjusting heat to avoid burning the oil. Flip the chicken, reduce heat to low-medium, and cook for an additional 5 minutes or until fully cooked and internal temperature reaches 165°F (74°C). Remove chicken from skillet.
Prepare the Lemon Rice Base: Using the same skillet, add half of the halved grape tomatoes, minced garlic, 1 teaspoon dried oregano, ¼ teaspoon salt, and 1 tablespoon olive oil. Cook on medium heat for 2 minutes until tomatoes soften and release their juices.
Add Spinach and Mix Rice: Stir in chopped fresh spinach until wilted. Then add cooked jasmine rice and drained chickpeas. Pour in 3 tablespoons freshly squeezed lemon juice and the remaining uncooked halved tomatoes. Reheat on medium heat, stirring gently to combine. Add an extra tablespoon of olive oil if desired for richness.
Make Feta Cheese Mixture: In a medium bowl, combine feta cheese cubes with 1 tablespoon extra virgin olive oil, 1 tablespoon freshly squeezed lemon juice, ¼ teaspoon dried oregano, and chopped fresh oregano if using. Mix gently to coat the cheese with herbs and oil.
Assemble the Dish: Fold half of the feta cheese mixture into the skillet with the lemon rice. Add the cooked chicken slices on top and warm everything together on medium heat.
Serve and Garnish: Top the assembled dish with the remaining feta mixture and sprinkle fresh oregano leaves on top. Season with salt and black pepper to taste before serving.

Notes

Use a digital instant-read thermometer to ensure the chicken is fully cooked for safety and juiciness.
If you prefer a spicier dish, increase the red pepper flakes slightly.
Greek lemon rice can be made ahead and reheated for convenience.
Swap jasmine rice for basmati or long-grain rice if preferred.
Fresh oregano is ideal for garnish, but dried oregano works well in the cooking steps.
For a dairy-free version, omit the feta or substitute with a plant-based cheese alternative.

Nutrition

Serving Size: 1 serving
Calories: 755 kcal
Sugar: 7 g
Sodium: 970 mg
Fat: 34 g
Saturated Fat: 10 g
Unsaturated Fat: 20 g
Trans Fat: 0.03 g
Carbohydrates: 62 g
Fiber: 12 g
Protein: 53 g
Cholesterol: 199 mg