Description
Succulent Greek chicken dances with zesty lemon over perfectly seasoned rice, creating a Mediterranean melody of flavors that whisks you straight to a sun-drenched Greek island. Quick, easy, and utterly delicious, this one-pot wonder will become your new weeknight dinner champion.
Ingredients
Scale
Protein:
- 1.5 pounds skinless (boneless chicken thighs)
- 15 ounces (425 grams) canned chickpeas (drained and rinsed)
- 6 ounces (170 grams) feta cheese (diced into small cubes)
Seasonings and Spices:
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- Salt and black pepper (to taste)
Other Ingredients:
- 8 ounces (226 grams) grape tomatoes (sliced in half)
- 5 cloves garlic (minced)
- 5 ounces (142 grams) fresh spinach (chopped)
- 2 cups cooked jasmine rice
- 4 tablespoons olive oil
- 4 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh oregano (optional)
- Fresh oregano (optional)
Instructions
- Infuse chicken thighs with a robust blend of oregano, paprika, salt, and red pepper flakes for deep Mediterranean flavor profiles.
- Warm a large skillet to medium heat for precisely 2 minutes, then introduce olive oil to create a sizzling cooking surface.
- Carefully place seasoned chicken into the skillet, allowing it to develop a golden-brown crust undisturbed for 5 minutes. Rotate and continue cooking until internal temperature reaches 165°F, ensuring complete doneness.
- Without cleaning the skillet, drizzle additional olive oil and introduce halved grape tomatoes, minced garlic, and complementary herbs. Sauté for 2 minutes until tomatoes soften and release their aromatic essence.
- Incorporate fresh spinach, gently wilting the leaves to create a vibrant green layer within the dish.
- Fold in cooked rice and protein-rich chickpeas, ensuring even distribution and maximum flavor integration.
- Splash with bright lemon juice and sprinkle remaining grape tomatoes. Briefly heat to meld flavors and enhance overall dish temperature.
- Prepare a luxurious feta mixture by combining cheese cubes with olive oil, lemon juice, and both dried and fresh oregano. Gently toss to create a creamy, tangy complement.
- Blend half of the feta mixture directly into the lemon-infused rice, creating pockets of creamy texture.
- Artfully arrange sliced chicken atop the rice, reheating for 1-2 minutes to ensure optimal serving temperature.
- Finish by scattering remaining feta mixture, garnishing with fresh oregano, and seasoning with a final touch of salt and black pepper. Serve immediately to capture peak flavor and temperature.
Notes
- Choose bone-in, skin-on chicken thighs for maximum flavor and juiciness during cooking.
- Pat chicken dry before seasoning to ensure crispy, golden-brown exterior and better spice adherence.
- Use fresh lemon juice instead of bottled for brighter, more vibrant citrus flavor profile.
- Customize heat level by adjusting red pepper flakes to personal spice tolerance.
- For gluten-free version, confirm chickpeas and rice are certified gluten-free before preparing.
- Substitute spinach with kale or Swiss chard for varied nutrient profile and texture.
- Allow chicken to rest 3-5 minutes after cooking to retain internal moisture and tenderness.
- Opt for freshly grated feta for more intense, creamy cheese experience.
- Prep Time: 5 minutes
- Cook Time: 18-19 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 404 kcal
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg