Greek Chicken Lemon Rice (Print Version)

# Ingredients:

01 - 1 teaspoon paprika.
02 - 5 cloves garlic, minced.
03 - 1.5 pounds boneless, skinless chicken thighs.
04 - 8 ounces grape tomatoes, sliced in half.
05 - 2 teaspoons dried oregano, split in half.
06 - 6 ounces feta cheese, diced.
07 - 4 tablespoons lemon juice, split into two portions.
08 - 5 ounces fresh spinach, roughly chopped.
09 - ¼ teaspoon crushed red pepper flakes.
10 - ½ teaspoon salt, divided.
11 - 3 tablespoons olive oil, split into two portions.
12 - 15 ounces chickpeas from a can, well-drained.
13 - 2 cups pre-cooked jasmine rice.
14 - 2 tablespoons fresh oregano, finely chopped (optional).

# Instructions:

01 - Sprinkle paprika, oregano, salt, and red pepper on chicken thighs.
02 - Heat olive oil in a pan, cook chicken for about 5 minutes on each side. Take out once done.
03 - Toss tomatoes, garlic, and spinach into the same pan. Cook until spinach softens.
04 - Mix cooked rice, chickpeas, half the tomatoes, and lemon juice into veggies.
05 - Combine feta, oregano, olive oil, and some lemon juice in a bowl.
06 - Fold some feta into rice mix, add chicken on top, and sprinkle the rest of the feta and herbs.

# Notes:

01 - Skip feta if avoiding dairy.
02 - Works well for prepping meals ahead of time.
03 - Pour any chicken drippings over the rice for extra flavor.

Back