Chicken Lemon Rice (Print Version)
# Ingredients:
→ Chicken
01 -
1 and 1/2 pounds of chicken thighs, no skin or bones
02 -
A teaspoon of dried oregano
03 -
A teaspoon of paprika
04 -
1/4 teaspoon salt
05 -
1/4 teaspoon of crushed red pepper flakes
06 -
2 tablespoons of olive oil
→ Rice with Lemon
07 -
1 tablespoon olive oil
08 -
5 garlic cloves, chopped finely
09 -
1 teaspoon dried oregano
10 -
A quarter teaspoon of salt
11 -
8 ounces of grape tomatoes, cut into halves
12 -
2 cups cooked jasmine rice
13 -
3 tablespoons fresh lemon juice
14 -
Chickpeas, one can (15 oz)
15 -
Spinach (5 ounces), chopped up
→ Feta Mix
16 -
6 ounces of feta, cut into cubes
17 -
A tablespoon of good quality olive oil (extra virgin)
18 -
1 tablespoon of fresh lemon juice
19 -
A quarter teaspoon of dry oregano
20 -
2 tablespoons of fresh oregano (optional), chopped
21 -
Extra oregano (for garnish)
# Instructions:
01 -
Rub the chicken thighs all over with paprika, oregano, salt, and chili flakes.
02 -
Warm a skillet on medium heat for a couple of minutes. Drizzle in olive oil, then add the chicken. Cook on each side for about 5 minutes until fully done (165°F inside). Take the chicken out of the pan.
03 -
Using the same skillet, toss in about half of the tomato halves, along with garlic, salt, and oregano. Stir for two minutes, then add spinach and cook it down until it wilts.
04 -
Into the veggie mix, stir in the cooked rice, lemon juice, chickpeas, and the tomatoes you set aside. Stir so everything gets warm and mixes well.
05 -
Toss the feta cubes in a bowl with the olive oil, lemon juice, and oregano. Mix till all cubes are evenly coated.
06 -
Mix half the feta mixture into the rice. Return the chicken to the pan and top with the remaining feta and some fresh oregano. Taste and adjust seasoning if needed.
# Notes:
01 -
Skip the feta if you need a dairy-free version.
02 -
Stick to medium heat to keep your oil from getting too hot and burning.
03 -
Don’t dump the juices from the chicken – they make the rice extra flavorful.