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Greek Chicken and Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta! 30 MINUTE ONE-PAN Mediterranean meal!

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

Ingredients

Scale
  • 1.5 lb skinless boneless chicken thighs
  • 1 teaspoon dried oregano (for chicken)
  • 1 teaspoon paprika
  • ¼ teaspoon salt (for chicken)
  • 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, for feta)

Instructions

  1. Season chicken thighs with 1 teaspoon dried oregano, 1 teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon red pepper flakes. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken and cook 5 minutes per side until internal temperature reaches 165°F. Remove chicken from skillet.
  2. In the same skillet, add 1 tablespoon olive oil, half of the halved grape tomatoes, minced garlic, 1 teaspoon dried oregano, and ¼ teaspoon salt. Cook on medium heat for 2 minutes until tomatoes soften and release juices. Stir in chopped spinach until wilted.
  3. Add cooked jasmine rice, drained chickpeas, 3 tablespoons lemon juice, and remaining halved grape tomatoes. Reheat on medium heat, stirring to combine. Add 1 extra tablespoon olive oil if desired.
  4. In a bowl, mix diced feta cheese with 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice, ¼ teaspoon dried oregano, and 2 tablespoons chopped fresh oregano (optional). Stir half the feta mixture into the rice. Slice chicken and add back to skillet. Top with remaining feta and fresh oregano for garnish.

Notes

Can be made dairy-free by using vegan feta. Use vegetable broth if adapting to vegetarian. Adjust red pepper flakes for spice level. Leftovers reheat well with a splash of lemon juice.

Nutrition

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