Description
This dish is a warm reminder of sunlit dinners by the sea, where every bite was fresh, zesty, and full of heart. Combining juicy chicken, tender rice, and bright Mediterranean ingredients, it’s a quick and wholesome meal meant to be shared. Let this skillet bring the flavors of Greece right to your table tonight.
Ingredients
Chicken
1.5 lb boneless, skinless chicken thighs
1 tsp dried oregano
1 tsp paprika
¼ tsp salt
¼ tsp red pepper flakes
2 tbsp olive oil
Greek Lemon Rice
1 tbsp olive oil
8 oz grape tomatoes, halved
5 garlic cloves, minced
1 tsp dried oregano
¼ tsp salt
5 oz fresh spinach, chopped
3 tbsp fresh lemon juice
2 cups cooked jasmine rice
1 can (15 oz) chickpeas, drained
Feta Cheese Mixture
6 oz feta cheese, cubed
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
¼ tsp dried oregano
2 tbsp chopped fresh oregano (optional)
Fresh oregano for garnish
Instructions
Toss chicken with oregano, paprika, salt, and red pepper flakes. Heat 2 tbsp olive oil in a large skillet and cook chicken until browned and cooked through. Set aside.
In the same skillet, add 1 tbsp olive oil. Sauté tomatoes and garlic for 2–3 minutes.
Stir in dried oregano, salt, spinach, and lemon juice. Cook until spinach wilts.
Add cooked rice and chickpeas. Mix well and heat through.
Return chicken to the pan and gently stir to combine.
In a bowl, mix feta with olive oil, lemon juice, and oregano.
Top skillet with feta mixture and fresh oregano. Serve warm.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
Nutrition
- Calories: ~460 per serving
- Protein: ~35g per serving