One Pot Greek Chicken Rice (Print Version)
# Ingredients:
→ For the Chicken
01 -
1.5 pounds boneless skinless chicken thighs
02 -
1 teaspoon dried oregano
03 -
1 teaspoon paprika
04 -
1/4 teaspoon salt
05 -
1/4 teaspoon red pepper flakes
06 -
2 tablespoons olive oil
→ For the Lemon Rice
07 -
2 cups cooked jasmine rice
08 -
8 ounces grape tomatoes, halved
09 -
5 cloves garlic, minced
10 -
1 teaspoon dried oregano
11 -
1/4 teaspoon salt
12 -
5 ounces fresh spinach, chopped
13 -
3 tablespoons fresh lemon juice
14 -
1 can (15 oz) chickpeas
15 -
1 tablespoon olive oil
→ For the Feta Mixture
16 -
6 ounces feta cheese, diced into small cubes
17 -
1 tablespoon extra virgin olive oil
18 -
1 tablespoon fresh lemon juice
19 -
1/4 teaspoon dried oregano
20 -
2 tablespoons fresh oregano, chopped (optional)
# Instructions:
01 -
Season chicken thighs with oregano, paprika, salt, and red pepper flakes. Heat a skillet over medium heat, add oil, and cook chicken about 5 minutes per side until done. Remove from pan.
02 -
In the same pan, cook half the tomatoes with garlic, oregano, and salt until softened. Stir in spinach until wilted. Add your cooked rice and drained chickpeas.
03 -
Pour in fresh lemon juice and add remaining tomatoes. Stir everything together and heat through. Add an extra drizzle of olive oil if desired.
04 -
Mix cubed feta with olive oil, lemon juice, and oregano until well coated.
05 -
Stir half the feta mixture into the rice. Add back the chicken, top with remaining feta, and garnish with fresh oregano if using. Give it a final season with salt and pepper to taste.
# Notes:
01 -
Make sure not to burn the oil while cooking chicken - those juices flavor the rice
02 -
Can be made dairy-free by omitting the feta
03 -
Use precooked rice to keep this truly 30-minutes