Sunny Greek Chicken & Lemon Rice One-Pot Recipe
Zesty Greek chicken with lemon rice brings Mediterranean magic in just 30 minutes. The flavorful one-pot wonder transforms dinner into a memorable family feast.
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Cooking tools:
- Instant-read thermometer
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Measuring spoon
- Serving platter
Ingredients
- 1 1/2 pounds skinless (boneless chicken thighs)
- 15 ounces (425 grams) canned chickpeas (drained and rinsed)
- 6 ounces (170 grams) feta cheese (diced into small cubes)
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- Salt
- black pepper
- 8 ounces (226 grams) grape tomatoes (sliced in half)
- 5 cloves garlic (minced)
- 5 ounces (142 grams) fresh spinach (chopped)
- 2 cups cooked jasmine rice
- 4 tablespoons olive oil
- 4 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh oregano (optional)
- Fresh oregano (optional)
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