Greek Chicken and Lemon Rice is a flavorful, high-protein recipe that brings the best of Mediterranean cuisine to your dinner table. This easy one-pot dish combines tender chicken, fragrant rice, and zesty lemon, with fresh vegetables and savory feta cheese for a well-balanced and satisfying meal. Perfect for busy weeknights or meal prep, it’s a gluten-free, protein-rich recipe you can enjoy any time.
Why You’ll Love Greek Chicken and Lemon Rice
- Quick and Easy: Ready in just 30 minutes, this one-pot wonder simplifies dinner preparation and minimizes cleanup.
- High-Protein and Nutritious: Packed with lean chicken, chickpeas, and rice, this dish provides a satisfying, protein-rich meal.
- Versatile and Customizable: Adapt the recipe with your favorite vegetables, grains, or cheese to suit your taste.
- Meal-Prep Friendly: This dish stores and reheats beautifully, making it a perfect option for advance meal preparation.
Ingredients
For this Greek Chicken and Lemon Rice recipe, you’ll need the following:
- Chicken: 1 pound skinless, boneless chicken thighs (or substitute with chicken breasts)
- Rice: 1 cup jasmine or basmati rice (uncooked)
- Vegetables: 1 cup spinach, 1/2 cup grape tomatoes (halved), 1/2 cup chickpeas (garbanzo beans)
- Seasoning: 1 teaspoon paprika, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, salt, and pepper to taste
- Liquids: 2 cups chicken broth, juice of 1 fresh lemon
- Cheese (Optional): 1/2 cup crumbled feta cheese
- Olive Oil: 2 tablespoons for cooking
How to Make Greek Chicken and Lemon Rice
1: Prepare the Chicken
- Season the chicken thighs with paprika, oregano, red pepper flakes, salt, and pepper on both sides.
- Heat 1 tablespoon of olive oil in a large, high-sided skillet over medium heat.
- Sear the chicken for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
2: Cook the Rice and Vegetables
- In the same skillet, add the remaining olive oil and stir in the uncooked rice. Toast for 1-2 minutes until lightly golden.
- Pour in the chicken broth and fresh lemon juice, scraping the bottom of the pan to deglaze.
- Add the chickpeas, spinach, and grape tomatoes. Stir to combine.
3: Simmer and Finish
- Return the seared chicken to the skillet, nestling it into the rice mixture.
- Cover the skillet and simmer on low heat for 20 minutes, or until the rice is tender and the chicken is cooked through.
- Remove from heat, sprinkle with crumbled feta cheese (if using), and let sit for 5 minutes before serving.
Substitutions and Variations
- Protein Options: Swap chicken thighs with chicken breasts, turkey, or even tofu for a plant-based version.
- Grain Alternatives: Replace rice with orzo, quinoa, or brown rice. Adjust the cooking time accordingly.
- Dairy-Free: Use dairy-free feta or omit the cheese for a completely dairy-free meal.
- Additional Veggies: Add bell peppers, zucchini, or artichokes for extra flavor and nutrition.
Storage and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze the cooked dish in a freezer-safe container for up to 2 months.
- Reheating: Warm on the stovetop over medium heat with a splash of chicken broth, or microwave in 30-second intervals until heated through.
What to Serve with Greek Chicken and Lemon Rice
While this dish is a complete meal on its own, you can enhance your dining experience by pairing it with these sides:
- Greek Salad: A refreshing mix of cucumbers, tomatoes, olives, and feta.
- Arugula Salad: Toss with lemon vinaigrette, Parmesan, and pine nuts for a light side.
- Grilled Vegetables: Complement the dish with charred zucchini, eggplant, or bell peppers.
FAQs
1. Can I use brown rice instead of jasmine rice? Yes, but increase the cooking time by 10-15 minutes to ensure the rice is fully cooked.
2. How do I make this dish vegetarian? Replace the chicken with tofu or additional chickpeas and use vegetable broth instead of chicken broth.
3. Can I prepare Greek Chicken and Lemon Rice ahead of time? Absolutely! It’s perfect for meal prep and tastes just as delicious when reheated.
More High Protein Recipes You’ll Love
- High Protein Broccoli Cheddar Soup Recipe
- High Protein Chicken Orzo – A Cheesy, Creamy One-Pot Meal!
- High Protein Sausage Pancake Muffins
Conclusion
Greek Chicken and Lemon Rice is a simple, high-protein recipe that delivers bold Mediterranean flavors in every bite. Whether you’re preparing a quick weeknight dinner or a nutritious meal prep option, this one-pot dish is sure to become a household favorite. Enjoy the harmony of tender chicken, zesty lemon, and savory rice in a wholesome, satisfying meal that fits perfectly into your high-protein recipe collection!
Greek Chicken and Lemon Rice Recipe (30 Minutes, One-Pot)
Greek Chicken and Lemon Rice is a flavorful, high-protein recipe that brings the best of Mediterranean cuisine to your dinner table. This easy one-pot dish combines tender chicken, fragrant rice, and zesty lemon, with fresh vegetables and savory feta cheese for a well-balanced and satisfying meal. Perfect for busy weeknights or meal prep, it's a gluten-free, protein-rich recipe you can enjoy any time.
Ingredients
Chicken
- 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
Greek lemon rice
- 1 tablespoon olive oil
- 8 oz grape tomatoes sliced in half
- 5 cloves garlic minced
- 1 teaspoon dried oregano
- ¼ 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
- ¼ teaspoon dried oregano
- 2 tablespoons chopped fresh oregano optional
- fresh oregano for garnish
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.
Notes
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze the cooked dish in a freezer-safe container for up to 2 months.
- Reheating: Warm on the stovetop over medium heat with a splash of chicken broth, or microwave in 30-second intervals until heated through.
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