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Greek Chicken and Lemon Rice with Chickpeas, Spinach, Grape Tomatoes, and Feta Cheese

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A 30-minute one-pot Mediterranean dinner packed with flavor, featuring chicken thighs, lemon rice, chickpeas, spinach, grape tomatoes, and feta cheese. Healthy, gluten-free, protein-rich, and fiber-rich.

Ingredients

Scale
  • 1.5 lb skinless boneless chicken thighs
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons olive oil (for chicken)
  • 1 tablespoon olive oil (for rice)
  • 8 oz grape tomatoes, sliced in half
  • 5 cloves garlic, minced
  • 1 teaspoon dried oregano (for rice)
  • ¼ teaspoon salt (for rice)
  • 5 oz fresh spinach, chopped
  • 3 tablespoons freshly squeezed lemon juice
  • 2 cups cooked jasmine rice
  • 15 oz chickpeas (canned), rinsed and drained
  • 6 oz feta cheese, diced into small cubes
  • 1 tablespoon extra virgin olive oil (for feta)
  • 1 tablespoon freshly squeezed lemon juice (for feta)
  • ¼ teaspoon dried oregano (for feta)
  • 2 tablespoons chopped fresh oregano (optional)
  • Fresh oregano for garnish

Instructions

  1. Season chicken thighs with 1 tsp dried oregano, 1 tsp paprika, ¼ tsp salt, ¼ tsp red pepper flakes. Heat 2 tbsp olive oil in a large skillet over medium heat. Add chicken, cook undisturbed for 5 minutes, flip, reduce to low-medium, and cook 5 more minutes until internal temperature reaches 165°F. Remove chicken and slice.
  2. In the same skillet, add half the grape tomatoes, minced garlic, 1 tsp dried oregano, ¼ tsp salt, and 1 tbsp olive oil. Cook on medium heat for 2 minutes until tomatoes soften and release juices. Stir in chopped spinach until wilted.
  3. Add cooked jasmine rice and drained chickpeas to the skillet. Stir in 3 tbsp freshly squeezed lemon juice and remaining halved grape tomatoes. Reheat on medium, stirring to combine. Add 1 extra tbsp olive oil if desired.
  4. In a bowl, mix diced feta cheese with 1 tbsp extra virgin olive oil, 1 tbsp lemon juice, ¼ tsp dried oregano, and 2 tbsp chopped fresh oregano (optional). Mix half the feta mixture into the skillet with rice, reheat gently. Top with sliced chicken, remaining feta, and fresh oregano.

Notes

Use a meat thermometer to ensure chicken reaches 165°F. For dairy-free, substitute vegan feta. Jasmine rice works best but any cooked rice can be used. Garnish with extra lemon wedges for brightness.

Nutrition

Find it online: https://www.rapidrecipes.blog/greek-chicken-lemon-rice-chickpeas/