Name: Zesty Greek Chicken with Lemon Rice and Feta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 3 large chicken thighs (1.5 lb, skinless boneless); 1 tsp dried oregano (for chicken); 1 tsp paprika; ¼ tsp salt (for chicken); ¼ tsp red pepper flakes; 2 tbsp olive oil (for chicken); 1 tbsp olive oil (for rice); 1 cup grape tomatoes (halved); 5 garlic cloves; 1 tsp dried oregano (for rice); ¼ tsp salt (for rice); 2 cups chopped fresh spinach; 3 tbsp freshly squeezed lemon juice (for rice); 2 cups cooked jasmine rice; 15 oz canned chickpeas; 6 oz diced feta cheese; 1 tbsp olive oil (for feta); 1 tbsp freshly squeezed lemon juice (for feta); ¼ tsp dried oregano (for feta); 2 tbsp chopped fresh oregano (optional garnish)

Zesty Greek Chicken with Lemon Rice and Feta Recipe

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A vibrant take on Greek cuisine featuring tender chicken thighs with a golden spice crust, paired with fluffy lemon-spiced rice mixed with tomatoes, garlic, spinach, chickpeas, and a tangy feta garnish. This 30-minute meal offers restaurant-quality flavors with minimal effort, perfect for a weeknight with Mediterranean flair.

Author: Layan
Prep Time: 10
Cook Time: 20
Total Time: 30
Yield: 4 servings 1x
Category: quick
Method: Searing, Deglazing
Cuisine: Greek
Diet: Non-Vegetarian

Ingredients

Scale

3 large chicken thighs (1.5 lb, skinless boneless)
1 tsp dried oregano (for chicken)
1 tsp paprika
¼ tsp salt (for chicken)
¼ tsp red pepper flakes
2 tbsp olive oil (for chicken)
1 tbsp olive oil (for rice)
1 cup grape tomatoes (halved)
5 garlic cloves
1 tsp dried oregano (for rice)
¼ tsp salt (for rice)
2 cups chopped fresh spinach
3 tbsp freshly squeezed lemon juice (for rice)
2 cups cooked jasmine rice
15 oz canned chickpeas
6 oz diced feta cheese
1 tbsp olive oil (for feta)
1 tbsp freshly squeezed lemon juice (for feta)
¼ tsp dried oregano (for feta)
2 tbsp chopped fresh oregano (optional garnish)

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Instructions

Season chicken thighs with oregano, paprika, salt, red pepper flakes. Let rest 5 minutes
Heat cast iron skillet over medium for 2 minutes. Add 2 tbsp oil, cook thighs 5 minutes undisturbed until golden
Flip and reduce heat to low-medium. Cook another 5 minutes until internal temperature reaches 165°F. Tent with foil
Deglaze pan with 1-2 tbsp water/lemon juice. Add 1 tbsp oil, tomatoes, garlic, oregano, salt. Cook 5 minutes until softened
Toss with spinach, 3 tbsp lemon juice, chickpeas, and 2 cups jasmine rice until wilted and warm
Mix feta with 1 tbsp oil, 1 tbsp lemon juice, oregano. Hold for garnish

Notes

Use a cast iron skillet for even browning and deglazing convenience
Charring the garlic adds depth—monitor closely
Optional substitution for feta: crumbled tofu or vegan cheese alternative
For extra tangy sauce, add a splash of lemon rice mixture during deglazing
Serve with lemon wedges for brightness

Nutrition

Serving Size: 1 serving (chicken with lemon rice and feta)
Calories: 400
Sugar: 2g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Carbohydrates: 40g
Fiber: 5g
Protein: 35g
Cholesterol: 90mg

Find it online: https://yumandrun.com/zesty-greek-chicken-lemon-rice-feta-recipe/