Description
Mediterranean flavors dance in this Greek Chicken and Lemon Rice, bringing zesty citrus and herbal notes to a classic comfort dish. Hearty chicken nestles on fragrant rice, promising a delightful journey through Greek culinary traditions you’ll savor with each satisfying bite.
Ingredients
Scale
Main Protein and Flavor Enhancers:
- 1.5 lb (680 grams) skinless boneless chicken thighs
- 15 oz (425 grams) canned chickpeas
- 6 oz (170 grams) feta cheese
- 5 cloves garlic
Spices and Seasonings:
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
Produce and Additional Ingredients:
- 8 oz (227 grams) grape tomatoes
- 5 oz (142 grams) fresh spinach
- 2 cups cooked jasmine rice
- 4 tablespoons olive oil
- 4 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh oregano (optional)
- Fresh oregano for garnish
Instructions
- Combine dried oregano, paprika, salt, and red pepper flakes to create a robust seasoning for the chicken thighs.
- Warm a heavy skillet over medium heat for precisely 2 minutes to ensure proper temperature.
- Drizzle olive oil into the skillet and carefully place seasoned chicken thighs, allowing them to sear undisturbed for 5 minutes.
- Adjust heat to low-medium if the skillet becomes too intense, preventing potential burning of chicken juices.
- Rotate chicken and continue cooking for an additional 5 minutes until internal temperature reaches 165°F (74°C).
- Transfer cooked chicken to a separate plate, retaining the flavorful skillet residue.
- Introduce half of the grape tomatoes, minced garlic, dried oregano, and salt to the same skillet, sautéing for 2 minutes until tomatoes soften and release their essence.
- Gently fold in fresh spinach, cooking until completely wilted and vibrant green.
- Incorporate cooked rice and drained chickpeas, stirring to distribute ingredients evenly.
- Splash freshly squeezed lemon juice and remaining uncooked grape tomatoes into the mixture, heating on medium while stirring thoroughly.
- Prepare feta mixture by combining cheese cubes with extra virgin olive oil, lemon juice, and dried oregano in a separate bowl.
- Fold half of the prepared feta mixture directly into the skillet’s lemon rice.
- Reintroduce sliced chicken to the skillet, gently reheating on medium temperature.
- Embellish the dish with remaining feta mixture and fresh oregano.
- Final seasoning with salt and black pepper to elevate the overall flavor profile before serving.
Notes
- Marinate chicken thighs overnight in the seasoning mix for deeper flavor penetration and more tender meat.
- Toast rice in olive oil before adding liquid to enhance nuttiness and prevent clumping.
- Use fresh herbs like oregano and parsley instead of dried whenever possible for brighter, more vibrant taste profiles.
- Swap chicken thighs with tofu or chickpeas for a vegetarian version that maintains similar protein and texture characteristics.
- Prep Time: 5 minutes
- Cook Time: 19 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 90 mg