Greek Chicken and Lemon Rice (Print Version)
# Ingredients:
→ For the Chicken
01 -
1½ pounds chicken thighs, boneless and skinless
02 -
1 teaspoon dried oregano
03 -
1 teaspoon paprika
04 -
¼ teaspoon salt
05 -
¼ teaspoon red pepper flakes for a little kick
06 -
2 tablespoons olive oil
→ For the Lemony Rice
07 -
2 cups cooked jasmine rice
08 -
8 ounces fresh grape tomatoes, cut in half
09 -
5 cloves garlic, finely minced
10 -
1 teaspoon dried oregano
11 -
¼ teaspoon salt
12 -
5 ounces fresh spinach, roughly chopped
13 -
3 tablespoons fresh lemon juice
14 -
1 can (15 oz) chickpeas, drained
15 -
1 tablespoon olive oil
→ For the Feta Topping
16 -
6 ounces feta cheese, cut into small cubes
17 -
1 tablespoon extra virgin olive oil
18 -
1 tablespoon fresh lemon juice
19 -
¼ teaspoon dried oregano
20 -
2 tablespoons fresh oregano, chopped (plus extra for garnish)
# Instructions:
01 -
Sprinkle your chicken thighs with dried oregano, paprika, salt, and red pepper flakes - make sure to get them evenly coated!
02 -
Heat up a large skillet over medium heat for 2 minutes. Add olive oil and cook those chicken thighs for about 5 minutes on each side until they're golden and cooked through (165°F inside). Take them out and set aside.
03 -
In the same pan (don't clean it - those chicken bits are flavor gold!), toss in half your tomatoes, garlic, dried oregano, salt, and olive oil. Let them get soft and juicy for about 2 minutes.
04 -
Add your spinach and let it wilt down. Then mix in the cooked rice and chickpeas. Pour in that fresh lemon juice and add the rest of your tomatoes. Give everything a good stir to warm it through.
05 -
While everything's warming, mix your cubed feta with olive oil, lemon juice, and oregano in a bowl until every cube is coated with herby goodness.
06 -
Stir half the feta mix into your rice, add back the chicken, and warm it all up. Top with the remaining feta mixture and fresh oregano. Give it a taste and add salt and pepper if needed.
# Notes:
01 -
Keep an eye on your pan temperature - if it gets too hot, lower the heat to prevent burning those precious chicken juices
02 -
For extra lemony flavor, zest your lemon before juicing and add it to the rice
03 -
To make this dairy-free, simply skip the feta or use your favorite dairy-free alternative