Description
This Greek chicken rice with feta and tomatoes is a flavorful one-pot meal with lemon, spinach, and chickpeas. It provides a healthy, Mediterranean-inspired dinner ready in about 30 minutes. Tender chicken cooks with lemon rice, vegetables, and chickpeas, finished with creamy feta.
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup uncooked long-grain rice
- 2 cups low-sodium chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- ½ cup canned chickpeas, rinsed and drained
- ½ cup crumbled feta cheese
- Fresh parsley or dill (Optional Garnish)
- Extra lemon wedges (Optional Garnish)
Instructions
- Pat chicken dry and season both sides with paprika, oregano, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes per side until golden brown. Remove chicken and set it aside.
- In the same skillet, add uncooked rice and stir for 1–2 minutes to absorb leftover flavors.
- Pour in chicken broth, lemon juice, and zest. Stir well, scraping up any bits from the bottom. Bring the mixture to a boil, then reduce heat to low and cover.
- Return chicken to the pan. Cover and simmer for 18–20 minutes until rice is tender and chicken reaches an internal temperature of 165°F.
- Remove the lid and stir in spinach, cherry tomatoes, and chickpeas. Cover again and let it sit off the heat for 5 minutes until spinach wilts.
- Sprinkle the dish with feta and fresh parsley. Serve with lemon wedges on the side.
Notes
- Use long-grain rice, like jasmine or basmati, for the fluffiest texture.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Mediterranean