Chicken Lemon Rice (Print Version)
# Ingredients:
→ Chicken
01 -
1 tsp of paprika
02 -
1/4 tsp crushed red pepper
03 -
1.5 pounds of skinless, boneless chicken thighs
04 -
2 tbsp olive oil
05 -
1 tsp of dried oregano
06 -
1/4 tsp salt
→ Lemon Rice
07 -
1 tbsp olive oil
08 -
3 tbsp lemon juice (freshly squeezed)
09 -
A handful of spinach, chopped (about 5 oz)
10 -
1 tsp of oregano (dried)
11 -
5 garlic cloves, finely chopped
12 -
15 oz can of drained chickpeas
13 -
2 cups cooked jasmine rice
14 -
8 oz of grape tomatoes sliced in half
15 -
1/4 tsp salt
→ Feta Mixture
16 -
1 tbsp olive oil (extra virgin)
17 -
6 oz of cubed feta cheese
18 -
Optional: 2 tbsp fresh oregano (finely chopped)
19 -
A bit of fresh oregano for garnish at the end
20 -
1 tbsp freshly squeezed lemon juice
21 -
1/4 tsp of oregano (dried)
# Instructions:
01 -
Grab the chicken and rub it with red pepper, paprika, salt, and dried oregano until evenly coated.
02 -
Heat a pan over medium and add olive oil. Place the chicken thighs in and cook them for around 5 minutes on each side, making sure the internal temperature reaches 165°F. Set them down somewhere when they're cooked.
03 -
Take the same pan and toss in the garlic, a pinch of salt, oregano, and half of the tomatoes. Sauté that for a couple minutes, then stir in the spinach and let it soften completely.
04 -
Bring the cooked rice, lemon juice, drained chickpeas, and the rest of the tomatoes together in a bowl. Pour the mix into a heated pan to warm it gently and stir it all until it blends evenly.
05 -
In a small dish, mix the feta cubes with olive oil, oregano, and lemon juice. Make sure they're coated nicely.
06 -
Mix some of the feta into the rice mixture, then lay the chicken slices back in the pan. Scatter the remaining feta and fresh oregano on top. Taste and tweak the seasoning as needed.
# Notes:
01 -
Skip feta cheese if you need a dairy-free version.
02 -
Keep the heat low to avoid burning the oil while cooking.
03 -
Hold onto the chicken juices—they'll enhance the rice flavor.