Can I use chicken breast instead of thighs?

Yes, but reduce the cooking time slightly—about 3–4 minutes per side—to avoid drying out the meat.

What’s the best way to keep the rice from sticking?

Use a heavy-bottomed skillet and stir just once or twice while the rice is simmering to help distribute heat without making it mushy.

Can I make this recipe ahead of time?

Absolutely! Store it in an airtight container and reheat with a splash of broth or olive oil to bring back that freshly-cooked texture.

Greek Chicken and Lemon Rice (30 Minutes, One-Pot)

Name: Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1.5 lb skinless boneless chicken thighs; 1 tsp dried oregano; 1 tsp paprika; ¼ tsp salt; ¼ tsp red pepper flakes; 2 tbsp olive oil; 8 oz grape tomatoes, halved; 5 cloves garlic, minced; 1 tsp dried oregano; ¼ tsp salt; 5 oz fresh spinach, chopped; 3 tbsp freshly squeezed lemon juice; 2 cups cooked jasmine rice; 15 oz canned chickpeas, drained; 6 oz feta cheese, cubed; 1 tbsp extra virgin olive oil; 1 tbsp freshly squeezed lemon juice (for feta); ¼ tsp dried oregano (for feta); 2 tbsp chopped fresh oregano (optional); Fresh oregano for garnish

Description

This Greek Chicken and Lemon Rice is a 30-minute, one-pot wonder packed with Mediterranean flavors—juicy seared chicken, lemony garlic rice, tender spinach, and creamy feta. It’s cozy, healthy-ish, and perfect for meal prep.

Ingredients

Scale

1.5 lb skinless boneless chicken thighs

1 tsp dried oregano

1 tsp paprika

¼ tsp salt

¼ tsp red pepper flakes

2 tbsp olive oil

8 oz grape tomatoes, halved

5 cloves garlic, minced

1 tsp dried oregano

¼ tsp salt

5 oz fresh spinach, chopped

3 tbsp freshly squeezed lemon juice

2 cups cooked jasmine rice

15 oz canned chickpeas, drained

6 oz feta cheese, cubed

1 tbsp extra virgin olive oil

1 tbsp freshly squeezed lemon juice (for feta)

¼ tsp dried oregano (for feta)

2 tbsp chopped fresh oregano (optional)

Fresh oregano for garnish

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Instructions

1. Season chicken with oregano, paprika, salt, and red pepper flakes.

2. Sear chicken in olive oil for 5 minutes per side until cooked through (165°F); set aside and retain juices.

3. In the same skillet, sauté half of the tomatoes with garlic, oregano, salt, and olive oil for 2 minutes.

4. Add chopped spinach and cook until wilted.

5. Stir in cooked rice and chickpeas; mix in lemon juice and remaining raw tomatoes.

6. Reheat the rice mixture gently while stirring.

7. Combine cubed feta with olive oil, lemon juice, and oregano in a bowl.

8. Fold half of the feta mixture into the rice.

9. Top rice with sliced chicken, remaining feta, and fresh oregano.

10. Season to taste and serve hot.

Notes

Store leftovers in an airtight container for up to 4 days in the fridge.

Add a splash of olive oil or broth when reheating to refresh texture.

This dish is gluten-free and optionally dairy-free with vegan feta.

Pairs well with Greek salad, warm pita, or tzatziki.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Greek

Nutrition

Serving Size: 1 plate
Calories: 755
Sugar: 6g
Sodium: 520mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 72g
Fiber: 8g
Protein: 42g
Cholesterol: 120mg