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

This Greek Chicken and Lemon Rice is a flavorful and healthy Mediterranean-inspired dish made in just one pot. Packed with tender chicken, lemon-infused rice, fresh spinach, grape tomatoes, chickpeas, and a tangy feta cheese mixture, this protein-rich and fiber-rich meal is perfect for busy weeknights. It’s naturally gluten-free and can be easily adapted to be dairy-free.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Greek
Keyword: gluten-free dinner, Greek chicken, healthy chicken recipe, lemon rice, Mediterranean dinner, one-pot meal
Servings: 4
Calories: 755kcal

Ingredients

For the Chicken:

  • 1.5 lb skinless boneless chicken thighs
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons olive oil

For the Greek Lemon Rice:

  • 1 tablespoon olive oil
  • 8 oz grape tomatoes sliced in half
  • 5 cloves garlic minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • 5 oz fresh spinach chopped
  • 3 tablespoons freshly squeezed lemon juice
  • 2 cups cooked jasmine rice
  • 15 oz canned chickpeas drained

For the Feta Cheese Mixture:

  • 6 oz feta cheese diced into small cubes
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ teaspoon dried oregano
  • 2 tablespoons chopped fresh oregano optional

For Garnish:

  • Fresh oregano

Instructions

Cook the Chicken

  • Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
  • Heat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes.
  • Add 2 tablespoons of olive oil and place the chicken thighs in the skillet.
  • Cook for 5 minutes on one side, undisturbed. Reduce heat if needed to prevent burning.
  • Flip the chicken and cook for another 5 minutes, or until the internal temperature reaches 165°F (74°C).
  • Remove the chicken from the skillet and set aside.

Prepare the Greek Lemon Rice

  • In the same skillet, add half of the grape tomatoes, garlic, oregano, salt, and 1 tablespoon olive oil.
  • Cook over medium heat for about 2 minutes, until the tomatoes soften and release their juices.
  • Stir in the fresh spinach and cook until wilted.
  • Add the cooked rice and drained chickpeas to the skillet.
  • Stir in 3 tablespoons of lemon juice and the remaining uncooked grape tomatoes.
  • Heat on medium, stirring to combine. Add 1 extra tablespoon of olive oil if desired.

Make the Feta Cheese Mixture

  • In a medium bowl, combine the feta cheese with olive oil, lemon juice, and dried oregano.
  • Add chopped fresh oregano, if using, and mix well to coat the feta cubes.

Assemble the Dish

  • Mix half of the feta cheese mixture into the skillet with the lemon rice.
  • Add the cooked chicken slices back into the skillet and reheat on medium heat.
  • Top with the remaining feta cheese mixture and fresh oregano.
  • Season with salt and black pepper to taste. Serve warm.

Notes

Dairy-Free Option: Omit the feta cheese or use a dairy-free alternative.
Rice Substitutes: Swap jasmine rice for basmati, brown rice, or quinoa.
Storage: Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 3 days.