Description
Delicious Greek Chicken with Lemon Rice, a one-pot meal ready in just 30 minutes.
Ingredients
Scale
- 1.5 lb skinless boneless chicken thighs
- 11/2 teaspoon dried oregano
- 11/2 teaspoon paprika
- 1/41/2 teaspoon salt
- 1/41/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon olive oil for rice
- 8 oz grape tomatoes, sliced in half
- 5 cloves garlic, minced
- 11/2 teaspoon dried oregano for rice
- 1/41/2 teaspoon salt for rice
- 5 oz fresh spinach, chopped
- 3 tablespoons freshly squeezed lemon juice for rice
- 2 cups cooked jasmine rice
- 15 oz chickpeas, canned
- 6 oz feta cheese, diced into small cubes
- 1 tablespoon extra virgin olive oil for feta mixture
- 1 tablespoon freshly squeezed lemon juice for feta mixture
- 1/41/2 teaspoon dried oregano for feta mixture
- 2 tablespoons chopped fresh oregano optional
Instructions
- Cook Chicken & Aromatics: Start by adding the chicken to a heated pot with a drizzle of olive oil. You will smell that delicious aroma as it sizzles and starts to brown. Cooking the chicken first allows those amazing juices to meld into the dish. Just be careful not to overcrowd the pot, or the chicken will not brown properly.
- Add Spices & Tomato Sauce: Next, sprinkle in your spices and stir things up! You will notice the vibrant colors and fragrant scents filling the air. This step is key for layering flavors in the sauce that will cling to the chicken. Watch out for burning spices; keep an eye on the pot and stir frequently.
- Mix in Rice & Liquid: Stir in the rice along with your broth and sauce. The pot will bubble as you mix it all together, and it will start looking inviting. This is where the magic happens, and it needs just the right amount of liquid to cook the rice properly. Avoid adding too much liquid; you want fluffy rice, not a mushy mess.
- Simmer & Steam: Cover the pot and let it simmer, allowing everything to blend beautifully for about 20 minutes. You will see steam escaping, and the rice will soak up all those flavors. It is tempting to peek too often, but trying not to lift the lid will keep the steam in and help cook everything evenly.
- Finish with Peas & Serve: Once the rice is tender, fold in the peas for a pop of color and sweetness. The bright green will contrast nicely with the rest of the dish. Just gently stirring them in gets everything combined without mushing them. Be careful not to overmix; you want the peas to stay whole and give a nice crunch.
Notes
- Storage Tips: Store leftover Greek chicken and rice refrigerated in an airtight container for up to 4 days. This recipe is freezer-friendly and can be frozen for up to 2 months.
- Expert Tips: If your chicken seems undercooked after the suggested time, using a meat thermometer for a reading of 165 degrees F (74 degrees C) ensures it is safe to eat.
- When cooking rice, adjusting the water ratio is helpful if you find it mushy. Different types may require less or more liquid.
- Quality Indicators: For a more flavorful dish, seasoning well and opting for fresh herbs can significantly improve the taste, so do not skip this step.
- If cooking on a stovetop that runs hot, reducing the heat can prevent burning while still allowing the chicken and rice to cook thoroughly.
Nutrition
- Serving Size: 1 serving
- Calories: 755
- Sugar: 7g
- Sodium: 970mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 53g
- Cholesterol: 199mg