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Greek Chicken with Lemon Rice and Tomatoes

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Greek Chicken with Lemon Rice and Tomatoes is a bright Mediterranean-inspired one-pan meal featuring tender seasoned chicken, zesty lemon rice, juicy tomatoes, and creamy feta cheese. It’s flavorful, satisfying, and perfect for both weeknight dinners and meal prep.

Ingredients

  • Boneless skinless chicken breasts or thighs
  • Olive oil
  • Garlic, minced
  • Dried oregano
  • Paprika
  • Salt
  • Black pepper
  • Long-grain rice
  • Chicken broth
  • Fresh lemon juice
  • Lemon zest
  • Cherry or grape tomatoes
  • Baby spinach (optional)
  • Feta cheese, crumbled
  • Fresh parsley for garnish
  • Red pepper flakes (optional)

Instructions

  1. Season the chicken with oregano, paprika, salt, and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add the chicken and cook until golden brown on both sides. Remove and set aside.
  4. In the same skillet, sauté the garlic until fragrant.
  5. Add the rice and stir for 1 minute to lightly toast.
  6. Pour in the chicken broth, lemon juice, and lemon zest. Stir and bring to a gentle simmer.
  7. Return the chicken to the skillet and nestle it into the rice.
  8. Cover and cook until the rice is tender and the chicken is fully cooked.
  9. Add the tomatoes during the final few minutes of cooking.
  10. Stir in spinach if using and allow it to wilt.
  11. Remove from heat and top with feta cheese and fresh parsley.
  12. Serve immediately with extra lemon wedges if desired.

Notes

  • Use chicken thighs instead of breasts for extra flavor and tenderness.
  • Add chickpeas for additional protein and fiber.
  • Kalamata olives provide a more authentic Greek flavor.
  • Substitute spinach with kale or arugula if preferred.
  • Brown rice may be used but requires a longer cooking time.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze for up to 3 months and thaw overnight before reheating.
  • Reheat with a splash of broth or water to keep the rice moist.

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