Greek Lemon Chicken: The Ultimate Greek Lemon Chicken with Feta Rice Recipe
Introduction to Greek Lemon Chicken
Imagine the bright flavors of Greece brought right to your kitchen! This Greek Lemon Chicken with Feta Rice is not just a meal; it’s an experience. Bursting with zesty lemon, aromatic herbs, and savory feta, this dish is perfect for any occasion, whether a casual family dinner or a special gathering with friends. With its healthy ingredients and comforting taste, it’s sure to become a new favorite in your home!
A Personal Story Behind My Greek Lemon Chicken Journey
Growing up, my grandmother would often prepare Greek dishes that filled our home with delightful aromas. One of my favorites was her lemon chicken, paired with rice and topped with feta. I remember sitting at the dinner table, savoring each bite and listening to her stories of Greece. This recipe is inspired by those cherished memories, bringing a piece of my childhood to your table. It’s a dish that warms the heart and nourishes the soul.
What Makes This Greek Lemon Chicken Recipe Special?
This recipe stands out because of its vibrant flavors and wholesome ingredients. The chicken is seasoned to perfection with oregano and paprika, while the rice is enhanced with fresh spinach and juicy grape tomatoes. The addition of chickpeas provides extra protein and texture, making this a well-rounded meal. Topping it all off with creamy feta adds a delightful tang that elevates the dish. It’s not just healthy; it’s simply delicious!
The Full Greek Lemon Chicken Recipe
Ingredients
- 1.5 lb skinless boneless chicken thighs
- 1 tsp dried oregano
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- 2 tbsp olive oil
- 1 tbsp olive oil (for rice)
- 8 oz grape tomatoes, sliced in half
- 5 cloves garlic, minced
- 1 tsp dried oregano (for rice)
- 1/4 tsp salt (for rice)
- 5 oz fresh spinach, chopped
- 3 tbsp freshly squeezed lemon juice (for rice)
- 2 cups cooked jasmine rice
- 15 oz canned chickpeas, drained
- 6 oz feta cheese, diced into small cubes
- 1 tbsp extra virgin olive oil (for feta mixture)
- 1 tbsp freshly squeezed lemon juice (for feta mixture)
- 1/4 tsp dried oregano (for feta mixture)
- 2 tbsp chopped fresh oregano (optional)
- Fresh oregano for garnish
Instructions
- Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes. This will add a wonderful flavor to the chicken.
- Heat a skillet over medium heat for 2 minutes. Add 2 tablespoons of olive oil and the seasoned chicken thighs. Cook for 5 minutes on one side without moving, allowing for a nice golden crust to form.
- Flip the chicken thighs and cook for another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
- In the same skillet, add half of the halved grape tomatoes, minced garlic, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1 tablespoon olive oil. Cook for about 2 minutes until the tomatoes soften; this will create a delicious base for your rice.
- Stir in the fresh spinach until it wilts. Then, add the cooked rice, drained chickpeas, and 3 tablespoons of lemon juice. Reheat, stirring to combine all the ingredients well.
- In a bowl, mix the feta cheese with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1/4 teaspoon dried oregano, and fresh oregano if using. This mixture adds a creamy and tangy finish to the dish.
- Combine half of the feta mixture with the rice in the skillet. Add in the sliced chicken and reheat everything together for a couple of minutes.
- Top with the remaining feta mixture and fresh oregano. Season with additional salt and black pepper to taste. For added freshness, you can squeeze extra lemon juice over the dish before serving.
Serving Suggestions and Variations for Greek Lemon Chicken
This Greek Lemon Chicken with Feta Rice is delightful on its own, but you can elevate your meal by serving it with a side salad or some warm pita bread. For a variation, consider adding olives or roasted red peppers to the rice for extra flavor. If you prefer, you can substitute quinoa for jasmine rice for a different texture and nutritional boost.
Frequently Asked Questions About Greek Lemon Chicken
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may require a slightly different cooking time to ensure they stay juicy.
Can this dish be made ahead of time?
Absolutely! You can prepare the chicken and rice ahead of time and reheat them before serving.
What can I serve with Greek Lemon Chicken?
This dish pairs well with a Greek salad, tzatziki sauce, or roasted vegetables for a balanced meal.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories per Serving: 450
Servings: 4
Greek Lemon Chicken with Feta Rice
Ingredients
Main Ingredients
- 1.5 lb skinless boneless chicken thighs
- 1 tsp dried oregano
- 1 tsp paprika
- 0.25 tsp salt
- 0.25 tsp red pepper flakes
- 2 tbsp olive oil
- 1 tbsp olive oil (for rice)
- 8 oz grape tomatoes, sliced in half
- 5 cloves garlic, minced
- 1 tsp dried oregano (for rice)
- 0.25 tsp salt (for rice)
- 5 oz fresh spinach, chopped
- 3 tbsp freshly squeezed lemon juice (for rice)
- 2 cups cooked jasmine rice
- 15 oz canned chickpeas
- 6 oz feta cheese, diced into small cubes
- 1 tbsp extra virgin olive oil (for feta mixture)
- 1 tbsp freshly squeezed lemon juice (for feta mixture)
- 0.25 tsp dried oregano (for feta mixture)
- 2 tbsp chopped fresh oregano (optional)
- Fresh oregano for garnish
Instructions
- Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes. This will add a wonderful flavor to the chicken.
- Heat a skillet over medium heat for 2 minutes. Add 2 tablespoons of olive oil and the seasoned chicken thighs. Cook for 5 minutes on one side without moving, allowing for a nice golden crust to form.
- Flip the chicken thighs and cook for another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
- In the same skillet, add half of the halved grape tomatoes, minced garlic, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1 tablespoon olive oil. Cook for about 2 minutes until the tomatoes soften; this will create a delicious base for your rice.
- Stir in the fresh spinach until it wilts. Then, add the cooked rice, drained chickpeas, and 3 tablespoons of lemon juice. Reheat, stirring to combine all the ingredients well.
- In a bowl, mix the feta cheese with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1/4 teaspoon dried oregano, and fresh oregano if using. This mixture adds a creamy and tangy finish to the dish.
- Combine half of the feta mixture with the rice in the skillet. Add in the sliced chicken and reheat everything together for a couple of minutes.
- Top with the remaining feta mixture and fresh oregano. Season with additional salt and black pepper to taste. For added freshness, you can squeeze extra lemon juice over the dish before serving.