Lemon Chicken and Rice (Print Version)
# Ingredients:
→ Chicken
01 -
1 teaspoon paprika
02 -
2 tablespoons olive oil
03 -
¼ teaspoon red pepper flakes
04 -
1.5 lb chicken thighs, skinless and boneless
05 -
1 teaspoon dried oregano
06 -
¼ teaspoon salt
→ Lemon Rice
07 -
15 oz canned chickpeas
08 -
¼ teaspoon salt
09 -
1 teaspoon dried oregano
10 -
1 tablespoon olive oil
11 -
3 tablespoons fresh lemon juice
12 -
8 oz grape tomatoes, sliced in half
13 -
5 cloves garlic, chopped finely
14 -
2 cups cooked jasmine rice
15 -
5 oz spinach, sliced into pieces
→ Feta Mixture
16 -
¼ teaspoon dried oregano
17 -
6 oz feta cheese, cut into chunks
18 -
2 tablespoons fresh oregano, chopped (optional)
19 -
Fresh oregano to sprinkle on top
20 -
1 tablespoon extra virgin olive oil
21 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Rub chicken with salt, oregano, paprika, and chili flakes until evenly coated.
02 -
Warm olive oil in a pan over medium heat for a minute or two. Add chicken and cook for about 5 minutes each side, reaching 165°F inside. Remove and set aside.
03 -
In the same pan, stir in garlic, oregano, half the tomatoes, and salt for 2 minutes. Toss in spinach and cook just until soft.
04 -
Stir cooked rice, lemon juice, chickpeas, and the rest of the tomatoes into the skillet. Heat it all up, mixing thoroughly.
05 -
Combine feta chunks with olive oil, lemon juice, and oregano, mixing gently so they're fully coated.
06 -
Mix some of the feta blend into the rice. Layer chicken slices on top, then scatter the remaining feta and fresh oregano over everything. Add salt or pepper if needed.
# Notes:
01 -
Skip feta for a milk-free version.
02 -
Use medium heat to avoid overheated oil while cooking chicken.
03 -
Keep the chicken's juices—they bring extra flavor to the rice.