Ingredients
Scale
- 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, halved
- 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
- 2 cups cooked jasmine rice
- 15 oz canned chickpeas, drained
- 6 oz feta cheese, cubed
- 1 tbsp extra virgin olive oil (for feta)
- 1 tbsp lemon juice (for feta)
- 1/4 tsp dried oregano (for feta)
- 2 tbsp chopped fresh oregano (optional, for feta)
- Fresh oregano for garnish
Instructions
- Season chicken with oregano, paprika, salt, and red pepper flakes. Heat 2 tbsp olive oil in a skillet over medium heat. Cook chicken 5 minutes per side until 165°F internal temperature. Remove and slice.
- For Greek lemon rice: In same skillet, cook half of grape tomatoes, garlic, oregano, and salt with 1 tbsp olive oil for 2 minutes. Add spinach and cook until wilted. Stir in cooked rice, chickpeas, remaining tomatoes, and lemon juice. Reheat and combine well.
- For feta mixture: Combine feta cubes with 1 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp oregano, and chopped fresh oregano.
- Assembly: Mix half the feta mixture into rice, add sliced chicken, reheat, then top with remaining feta and garnish with fresh oregano. Season with salt and black pepper.
Notes
- Gluten-free and dairy-free adaptable (omit feta or use dairy-free alternative).
- Can use chicken breasts instead of thighs; adjust cooking time accordingly.
- Serve over quinoa or brown rice for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 755
- Sugar: 7
- Sodium: 970
- Fat: 34
- Saturated Fat: 10
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 12
- Protein: 53
- Cholesterol: 199