Description
Delightful Greek chicken and lemon rice brings Mediterranean sunshine to your dinner table, combining zesty citrus notes with tender herb-infused chicken. Hearty comfort meets elegant simplicity, promising a quick and satisfying meal that transports you straight to a charming Greek taverna.
Ingredients
Scale
Main Ingredients:
- 6 oz feta cheese (diced into small cubes)
- 15 oz chickpeas (canned)
- 8 oz grape tomatoes (sliced in half)
- 5 oz fresh spinach (chopped)
- 2 cups cooked jasmine rice
Herbs and Seasonings:
- 1 teaspoon dried oregano
- ¼ teaspoon dried oregano
- 2 tablespoons chopped fresh oregano (optional)
- Fresh oregano (for garnish)
- ¼ teaspoon salt
Oils and Liquids:
- 1 tablespoon olive oil
- 1 tablespoon extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly squeezed lemon juice
- 5 cloves garlic (minced)
Instructions
- Infuse chicken with a vibrant blend of oregano, paprika, salt, and red pepper flakes, massaging the spices thoroughly into the meat. Allow flavors to meld for a few moments.
- Heat skillet to medium-high for approximately two minutes. Introduce olive oil and carefully position chicken thighs skin-side down, creating a golden-brown crust. Maintain steady heat, avoiding oil smoking point.
- After 5 minutes, gently rotate chicken thighs. Reduce heat to medium-low, cooking an additional 5-7 minutes until internal temperature reaches 165°F. Transfer chicken to a separate plate.
- Utilize the same skillet’s residual flavors. Introduce olive oil, halved grape tomatoes, minced garlic, dried oregano, and a salt pinch. Sauté until tomatoes soften, approximately two minutes.
- Incorporate chopped spinach, stirring until completely wilted, which typically takes less than a minute.
- Fold in cooked jasmine rice and drained chickpeas. Drizzle fresh lemon juice, thoroughly combining ingredients. Add extra olive oil if mixture appears dry.
- Prepare feta topping by combining cubed feta with olive oil, lemon juice, and dried and fresh oregano. Gently toss to ensure even coating.
- Integrate half the feta mixture into the rice skillet. Strategically place cooked chicken atop the rice, sprinkle remaining feta mixture. Garnish with fresh oregano, adjusting seasoning with salt and pepper.
Notes
- Marinate chicken overnight in Greek yogurt and lemon for deeper flavor and more tender meat.
- Swap chicken thighs with chicken breasts or tofu for different protein options, adjusting cooking times accordingly.
- Use brown rice or quinoa as healthier alternatives to jasmine rice, enhancing nutritional value.
- Toast chickpeas separately for extra crispiness before adding to the skillet, adding textural contrast to the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 392
- Sugar: 3 g
- Sodium: 438 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 16 g
- Cholesterol: 30 mg