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Simple Greek Chicken and Lemon Rice

Simple Greek Chicken and Lemon Rice

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Simple Greek Chicken and Lemon Rice is the perfect weeknight meal that brings vibrant Mediterranean flavors to your table in under an hour. This one-pot dish features tender chicken thighs marinated with aromatic oregano and smoky paprika, paired with fluffy lemon-infused rice and nutritious chickpeas. Fresh spinach and juicy tomatoes add a burst of color and nutrition, while crumbled feta on top provides a delightful creamy contrast. With minimal clean-up and quick preparation, this recipe is ideal for busy families or casual gatherings with friends. Everyone will be asking for seconds!

Ingredients

Scale
  • 2 lb chicken thighs
  • 8 oz tomatoes (halved)
  • 6 garlic cloves (minced)
  • 2 cups jasmine rice (rinsed)
  • 15 oz chickpeas (drained and rinsed)
  • 5 oz spinach
  • 4 tbsp lemon juice
  • Crumbled feta cheese
  • 1.5 tsp oregano
  • 1.5 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 2 tbsp olive oil
  • 1 tbsp olive oil (for rice)
  • 1/2 tsp salt (for rice)
  • 1.5 tsp oregano (for rice)
  • Pinch black pepper
  • 2 tbsp fresh oregano (finely chopped)

Instructions

  1. In a bowl, combine chicken thighs with oregano, smoked paprika, salt, red pepper flakes, and olive oil. Let marinate for at least 10 minutes.
  2. Heat a large skillet over medium heat and cook the marinated chicken for about 6-7 minutes on each side until golden brown. Remove from skillet.
  3. In the same skillet, sauté tomatoes, garlic, oregano, salt, and olive oil until softened. Add spinach until wilted.
  4. Stir in jasmine rice and chickpeas; pour in lemon juice and 4 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.
  5. Fluff rice with a fork before adding cooked chicken back into the skillet. Stir gently to combine.
  6. Serve topped with crumbled feta cheese, additional olive oil, lemon juice, chopped fresh oregano, and a pinch of black pepper.

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