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Greek Lemon Chicken with Feta Rice Recipe

Greek Lemon Chicken with Feta Rice

This Greek Lemon Chicken with Feta Rice is a flavorful and healthy dish that combines tender chicken, fresh vegetables, and creamy feta cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 450 kcal

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.

Notes

For added freshness, squeeze extra lemon juice over the dish before serving.
Keyword Greek Lemon Chicken with Feta Rice Recipe