Description
Mediterranean magic comes alive in this Greek Chicken and Lemon Rice, blending zesty citrus with tender herb-infused chicken. Comfort meets classic Greek flavors, inviting you to savor a plate that whispers of sunny Aegean coastlines and family gatherings.
Ingredients
Scale
Proteins:
- 1.5 pounds (680 grams) skinless boneless chicken thighs
- 15 ounces (425 grams) canned chickpeas
- 6 ounces (170 grams) feta cheese
Main Ingredients:
- 2 cups cooked jasmine rice
- 8 ounces (227 grams) grape tomatoes
- 5 ounces (142 grams) fresh spinach
- 5 cloves garlic
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly squeezed lemon juice
Seasonings and Oils:
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 tablespoons chopped fresh oregano
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- Fresh oregano for garnish
Instructions
- Blend 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 2 minutes to ensure even cooking surface.
- Drizzle olive oil and carefully place seasoned chicken thighs, allowing them to sear undisturbed for 5 minutes on one side.
- Adjust heat to low-medium if skillet becomes too hot, preventing burnt chicken juices.
- Flip chicken and continue cooking for another 5 minutes until internal temperature reaches 165°F, ensuring thorough cooking.
- Remove chicken from skillet and set aside, preserving the flavorful pan drippings.
- Add half the grape tomatoes, minced garlic, dried oregano, salt, and olive oil to the same skillet, sautéing for 2 minutes until tomatoes soften and release their juices.
- Incorporate fresh spinach and cook until delicately wilted.
- Fold in cooked rice and drained chickpeas, creating a vibrant Mediterranean base.
- Splash freshly squeezed lemon juice and remaining uncooked grape tomatoes, stirring to integrate flavors.
- Prepare herbed feta by combining cheese cubes with olive oil, lemon juice, and dried oregano.
- Gently fold half the feta mixture into the rice, distributing herbs and cheese evenly.
- Slice cooked chicken and nestle into the rice mixture, reheating over medium heat.
- Crown the dish with remaining feta mixture and fresh oregano.
- Season with additional salt and black pepper to elevate the final taste profile before serving.
Notes
- Choose bone-in, skin-on chicken thighs for extra flavor and juiciness, ensuring a crispy exterior while keeping the meat tender.
- Pat chicken dry before seasoning to help achieve a perfect golden-brown crust and prevent steaming instead of searing.
- Control skillet heat carefully to prevent burning chicken juices, using low-medium heat for even cooking and rich caramelization.
- Swap chickpeas with white beans or quinoa for different protein options if desired, maintaining the Mediterranean-inspired profile.
- Use fresh oregano instead of dried for a brighter, more vibrant herb flavor that elevates the entire dish’s complexity.
- Allow chicken to rest briefly after cooking to help redistribute juices, ensuring each bite remains moist and flavorful.
- Select ripe, sweet grape tomatoes for maximum flavor, which complement the tangy lemon and rich chicken perfectly.
- Prep Time: 5 minutes
- Cook Time: 19 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 463 kcal
- Sugar: 3 g
- Sodium: 485 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 98 mg