Description
This Greek Chicken and Lemon Rice recipe is a Mediterranean-inspired one-pan dish featuring tender chicken, zesty lemon rice, fresh spinach, grape tomatoes, chickpeas, and creamy feta cheese. Ready in 30 minutes, it’s a perfect weeknight dinner bursting with flavor!
Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- Juice and zest of 1 large lemon
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 cup grape tomatoes, halved
- ½ cup crumbled feta cheese
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and oregano. Sear until golden (about 5 minutes). Remove from the pan and set aside.
- Sauté Aromatics: In the same skillet, add diced onion and minced garlic. Cook for 2-3 minutes, until softened and fragrant.
- Cook the Rice: Stir in rice, chicken broth, lemon juice, and zest. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
- Add Chickpeas and Spinach: Stir in chickpeas and spinach. Place seared chicken on top of the rice. Cover and cook for 5 more minutes, until spinach wilts and chicken is fully cooked.
- Finish with Tomatoes and Feta: Remove from heat, fold in grape tomatoes, and sprinkle with crumbled feta cheese. Serve immediately.
Notes
- Adjust cooking time for brown rice or quinoa if substituting.
- Add Kalamata olives for extra Mediterranean flavor.
- Serve with Greek salad or pita bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Mediterranean
