| Prep Time | 10 Minutes |
| Cook Time | 20 Minutes |
| Servings |
|
Ingredients
- Chicken:
- 1.5 lb skinless boneless chicken thighs
- 1 teaspoon Dried Oregano
- 1 teaspoon Paprika
- 1/4 teaspoon Salt
- 1/4 teaspoon Red Pepper Flakes
- 2 tablespoons Olive Oil
- Greek lemon rice
- 1 tablespoon Olive Oil
- 8 oz grape tomatoes sliced in half
- 5 cloves garlic minced
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Salt
- 5 oz fresh spinach chopped
- 3 tablespoons freshly squeezed lemon juice
- 2 cups cooked jasmine rice
- 15 oz chickpeas canned
- Feta cheese mixture
- 6 oz feta cheese diced into small cubes
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon Dried Oregano
- 2 tablespoons chopped fresh oregano optional
- fresh oregano for garnish
Ingredients
|
Instructions
- How to cook chicken
- Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
- Heat an empty, high-sided, heavy-bottomed skillet (such as a cast-iron or stainless steel pan) over medium heat for 2 minutes.
- Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, undisturbed. Important note: make sure the oil does not burn. If the skillet gets too hot (depending on your stovetop), reduce heat to low-medium. You don't want the juices from the chicken to be burnt, as you will use those juices to flavor the rice.
- Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, without moving it, until it's cooked through.
- The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove the chicken from the skillet.
- How to make Greek lemon rice
- 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 same, now empty, skillet. Cook the tomatoes on medium heat for about 2 minutes until they soften and release juices.
- Stir in fresh spinach until it wilts.
- Add cooked rice and drained chickpeas.
- Add 3 tablespoons of freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes. Reheat on medium heat, stirring everything to combine. Add 1 extra tablespoon of olive oil if you like.
- How to make a feta cheese mixture
- In a medium bowl, combine cubed Feta cheese with 1 tablespoon of extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, ¼ teaspoon of dried oregano (add more to taste), 2 tablespoons of chopped fresh oregano (if using).
- Mix so that the herbs and olive oil coat the cubed Feta cheese.
- Assembly
- Mix half of the feta cheese mixture into the skillet with lemon rice.
- Add sliced cooked chicken to the skillet with rice and reheat on medium heat.
- Top the Greek chicken and lemon rice with the remaining feta mixture. Sprinkle fresh oregano on top.
- Season with salt and black pepper, to taste.
Recipe Notes