Description
A delicious Greek-inspired dish featuring tender chicken thighs served with flavorful lemon rice and topped with feta cheese.
Ingredients
Scale
- 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
- 1 tablespoon olive oil (for rice)
- 8 oz grape tomatoes, sliced in half
- 5 cloves garlic, minced
- 1 teaspoon dried oregano (for rice)
- ¼ teaspoon salt (for rice)
- 5 oz fresh spinach, chopped
- 3 tablespoons freshly squeezed lemon juice (for rice)
- 2 cups cooked jasmine rice
- 15 oz canned chickpeas, drained
- 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)
- ¼ teaspoon dried oregano (for feta mixture)
- 2 tablespoons chopped fresh oregano (optional)
- Fresh oregano for garnish
Instructions
- Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
- Heat an empty, high-sided, heavy-bottomed skillet over medium heat for 2 minutes.
- Add 2 tablespoons of olive oil and the chicken thighs. Cook for 5 minutes on one side, undisturbed.
- Flip the chicken thighs, reduce heat to low-medium, and cook for about 5 more minutes until cooked through (165°F/74°C).
- Remove the chicken from the skillet.
- Add half of the halved grape tomatoes, minced garlic, 1 teaspoon of dried oregano, ¼ teaspoon of salt, and 1 tablespoon of olive oil to the skillet. Cook for about 2 minutes until tomatoes soften.
- Stir in fresh spinach until it wilts.
- Add cooked rice and drained chickpeas, then stir in 3 tablespoons of freshly squeezed lemon juice and the remaining grape tomatoes.
- In a medium bowl, combine cubed feta cheese with 1 tablespoon of extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, and ¼ teaspoon of dried oregano. Mix well.
- Mix half of the feta cheese mixture into the skillet with lemon rice.
- Add sliced cooked chicken to the skillet and reheat on medium heat.
- Top with the remaining feta mixture and sprinkle fresh oregano on top. Season with salt and black pepper to taste.
Notes
- Adjust the amount of red pepper flakes to taste.
- For a vegetarian option, omit the chicken and use more chickpeas.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg