Name: Greek Chicken with Lemon Rice and Tomatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Greek
Ingredients: 4 boneless, skinless chicken thighs (about 1.5 lbs); 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano; Zest and juice of 1 lemon; Salt and pepper, to taste; 1 cup long-grain rice; 2 cups chicken broth; 1 pint cherry tomatoes, halved; 1/4 cup chopped fresh parsley (for garnish)

A vibrant one-pan meal that brings bright Mediterranean flavors to your table, featuring tender, seasoned chicken paired with zesty lemon rice, juicy tomatoes, and creamy feta for a balanced and satisfying dinner.

Why You’ll Love This Recipe

Effortless One-Pan Cooking: All components cook together in a single skillet, reducing cleanup while allowing flavors to meld beautifully.
Balanced Nutrition: Packed with lean protein, wholesome grains, and fresh vegetables for a nourishing meal.
Bright, Fresh Flavors: A harmonious blend of lemon, oregano, garlic, and tomatoes evokes the essence of Greek cuisine.
Customizable: Easily adapt to dietary preferences or what you have on hand.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken:
- Paprika
- Garlic powder
- Dried oregano
- Red pepper flakes
- Salt and black pepper
- Skinless, boneless chicken breasts, diced
- Olive oil
For the Lemon Rice and Vegetables:
- Olive oil
- Cherry tomatoes, halved
- Garlic, minced
- Dried oregano
- Salt and black pepper
- Fresh spinach, chopped
- Cooked basmati rice
- Canned chickpeas, rinsed and drained
- Lemon juice
For the Feta Mixture:
- Crumbled feta cheese
- Extra-virgin olive oil
- Dried oregano
- Fresh dill, chopped
To Garnish:
- Lemon wedges
- Additional fresh dill

directions

Season the Chicken: In a bowl, mix paprika, garlic powder, dried oregano, red pepper flakes, salt, and pepper. Toss the chicken pieces in the spice blend until evenly coated.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 4 minutes per side. Transfer chicken to a plate and cover to keep warm.
Sauté Tomatoes and Garlic: In the same skillet, add a drizzle of olive oil, then sauté cherry tomatoes, garlic, dried oregano, salt, and pepper until tomatoes soften, about 2 minutes.
Wilt the Greens: Add chopped spinach and cook until just wilted, about 2 minutes more.
Combine Rice and Chickpeas: Stir in cooked basmati rice and chickpeas, mixing thoroughly to combine and heat through.
Add Lemon: Pour fresh lemon juice over the rice mixture and stir to distribute bright citrus flavor, cooking an additional 2–3 minutes.
Incorporate Feta: In a small bowl, whisk together crumbled feta, olive oil, dried oregano, and fresh dill. Fold half of this mixture into the skillet contents. Return the seared chicken to the pan to reheat briefly.
Serve: Remove from heat, top with the remaining feta mixture, and garnish with lemon wedges and extra dill.

Servings and timing

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes: 4 servings

Variations

Vegetarian: Swap chicken for extra chickpeas or marinated tofu, adjusting cooking until heated through.
Pescatarian: Substitute chicken with seasoned shrimp or salmon fillets; cook until just opaque.
Low-Carb: Replace rice with cauliflower rice for a lighter version.
Extra Crunch: Sprinkle toasted pine nuts or slivered almonds at service.
Spicy: Increase red pepper flakes or add a drizzle of harissa for more heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium heat with a splash of water or broth to maintain moisture. For longer storage, freeze portions for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

What type of rice works best for this recipe?

Long-grain varieties like basmati or jasmine provide a light, fluffy texture. For a low-carb option, cauliflower rice also works well.

Can I use chicken thighs instead of breasts?

Yes. Chicken thighs remain juicy and may require slightly longer cooking to reach a safe internal temperature of 165 °F (74 °C).

How can I make this dairy-free?

Omit the feta or substitute with a plant-based cheese alternative.

Is it necessary to rinse the canned chickpeas?

Rinsing removes excess sodium and improves texture, so it is recommended.

Can I prepare any components ahead of time?

You may cook the rice and chicken up to one day in advance and assemble just before serving to preserve freshness.

How do I adjust the spice level?

Modify the amount of red pepper flakes or omit them altogether for a milder dish.

What’s the ideal way to reheat without drying out the chicken?

Reheat in a skillet over medium heat with a splash of water or broth, covered, until warmed through.

Can leftovers be frozen?

Yes. Store in freezer-safe containers for up to two months. Thaw overnight before reheating.

Is this dish suitable for meal prep?

Absolutely. Divide into meal-prep containers for ready-to-go lunches or dinners.

How can I boost the protein content further?

Add extra chickpeas, serve with a side of Greek yogurt, or incorporate additional grilled chicken.

Conclusion

This Greek Chicken with Lemon Rice and Tomatoes is a versatile, flavor-packed dish that brings the best of Mediterranean cuisine to your home. Its simple one-pan method, bright ingredients, and adaptability make it perfect for busy weeknights, meal prep, or entertaining guests. Enjoy the fresh, zesty flavors and nourishing balance this recipe offers.

Greek Chicken with Lemon Rice and Tomatoes