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Greek Chicken and Lemon Rice (30 Minutes, One-Pot)

If you’re craving a quick, vibrant Mediterranean-inspired dinner, this Greek Chicken and Lemon Rice is your new go-to. Ready in just 30 minutes, this one-pot meal combines tender chicken, fragrant lemon rice, fresh spinach, juicy grape tomatoes, protein-rich chickpeas, and creamy feta cheese. It’s flavorful, wholesome, and perfect for busy weeknights — plus, it’s naturally gluten-free and can be easily made dairy-free.

Why You’ll Love This Recipe

  • One-pot wonder: Minimal dishes, maximum flavor.
  • Quick & easy: On the table in 30 minutes.
  • Healthy & filling: Packed with lean protein, fiber, and fresh vegetables.
  • Versatile: Serve as a hearty main dish or a flavorful side.

Ingredients

For the Chicken

  • 1.5 lb skinless, boneless chicken thighs
  • 1 tsp dried oregano
  • 1 tsp paprika
  • ¼ tsp salt
  • ¼ tsp red pepper flakes
  • 2 tbsp olive oil

For the Lemon Rice

  • 1 tbsp olive oil
  • 8 oz grape tomatoes, halved
  • 5 cloves garlic, minced
  • 1 tsp dried oregano
  • ¼ tsp salt
  • 5 oz fresh spinach, chopped
  • 3 tbsp fresh lemon juice
  • 2 cups cooked jasmine rice (or basmati)
  • 15 oz canned chickpeas, drained

Feta Topping

  • 6 oz feta cheese, cubed
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • ¼ tsp dried oregano
  • 2 tbsp chopped fresh oregano (optional)
  • Fresh oregano for garnish

Instructions

1. Cook the Chicken

  1. Season chicken with oregano, paprika, salt, and red pepper flakes.
  2. Heat a large high-sided skillet over medium heat for 2 minutes, then add olive oil.
  3. Cook chicken for about 5 minutes on one side without moving it.
  4. Flip, reduce heat to low-medium, and cook until internal temp reaches 165°F (about 5–7 more minutes).
  5. Remove chicken and set aside, keeping the pan juices.

2. Make the Lemon Rice

  1. In the same skillet, add olive oil, half the grape tomatoes, garlic, oregano, and salt.
  2. Cook for 2 minutes until tomatoes soften.
  3. Stir in spinach until wilted.
  4. Add rice, chickpeas, lemon juice, and remaining fresh tomatoes. Stir to combine and warm through.

3. Prepare the Feta Mixture

  1. In a small bowl, combine cubed feta, olive oil, lemon juice, oregano, and fresh oregano (if using).

4. Assemble the Dish

  1. Mix half the feta mixture into the rice.
  2. Slice cooked chicken and arrange on top of the rice.
  3. Garnish with remaining feta mixture and fresh oregano.
  4. Season with extra salt and pepper if needed.

Tips & Variations

  • Protein swaps: Try chicken breast, turkey tenderloin, or even shrimp.
  • Rice alternatives: Basmati, brown rice, or orzo pasta work well.
  • Extra veggies: Add bell peppers, zucchini, artichokes, or sun-dried tomatoes.
  • Dairy-free option: Use vegan feta or omit cheese entirely.

Storage & Reheating

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 2 months.
  • Reheat: Warm in a skillet with a drizzle of olive oil or microwave in 30-second bursts, stirring in between.

Serving Idea: Pair with a fresh Greek salad, arugula salad with pine nuts, or a cucumber-tomato salad for the ultimate Mediterranean spread.

This Greek Chicken and Lemon Rice is fresh, colorful, and full of sunshiney flavor — the perfect recipe for when you want something easy but unforgettable. 🌿🍋