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Bring Mediterranean flavors into your kitchen in just one pan. This Greek chicken with lemon rice and tomatoes is a completely gluten-free meal that offers 53 grams of protein per serving.
I know that after you try this recipe, it may be your new favorite dish.
It combines juicy, seasoned chicken, zesty lemon-infused rice, fresh vegetables, and creamy feta cheese. It brings all the vibrant flavors of Greece into your kitchen for a refreshing and delicious meal.
Now, keep in mind that this is no traditional Greek dish. This inspired Greek recipe uses all the flavors I love from traditional Greek cuisine.
I love chicken. But after having it the same way, after a while, it can get pretty boring.
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Pin ItIf you are looking to elevate your cooking game, this is a recipe you definitely need to try. So, whether you need a recipe for your next dinner party or simply want a recipe for your meal prep game, I know this recipe is going to be a game-changer.
Ingredients and Substitutes
CHICKEN
Paprika (1 tbsp) – Try using smoked paprika for a deeper flavor. You can also use chili powder or cayenne pepper for a spicier kick.
Garlic powder (1 tbsp) – You can replace this with garlic flakes or minced garlic for a stronger flavor.
Dried oregano (2 tsp) – Substitute with dried thyme or dried basil.
Red pepper flakes (¼ tsp) – You can eliminate this ingredient if you don’t like heat. You can also use a few drops of hot sauce or crushed chili peppers to add more heat.
Salt (¼ tsp)
Black pepper (1/4 tsp)
Chicken breasts, skinless and boneless, diced (1.5 lb) – For a juicer option, try using chicken thighs. You can also use turkey breasts (for a leaner option) or tofu for a plant-based option.
Olive oil (2 tbsp) – If you don’t have olive oil, you can replace with avocado oil or coconut oil.
LEMON RICE
Olive oil (1 tbsp)
Cherry tomatoes, halved (1 cup) – Replace with grape tomatoes, diced regular tomatoes, or even canned tomatoes. If you want to add more flavor to your meal, try using sun-dried tomatoes.
Garlic, minced (6 cloves) – If you want to experiment, try using garlic paste or roasted garlic.
Dried oregano (1 tsp) – Swap with Italian seasoning, dried thyme, or dried basil.
Salt (¼ tsp)
Black pepper (1/4 tsp)
Spinach, chopped (1 cup) – Replace with kale, arugula, Swiss chard, or even frozen spinach. You can also use a mix of different leafy greens.
Basmati rice, cooked (2 cups) – Other alternatives that work well are Jasmine rice, long-grain white rice, quinoa, or cauliflower rice (keto-friendly).
Chickpeas, rinsed and drained (15 oz can) – Choose cannellini beans, black beans, or cooked lentils if you don’t have chickpeas.
Lemon, juiced (1) – You can use lime juice, apple cider vinegar, or white wine vinegar as substitutes.
CHEESE
Feta cheese, crumbled (1 cup) – Substitute with goat cheese, ricotta, or queso fresco. For a plant-based option, try using almond or cashew-based vegan feta.
Extra virgin olive oil (1 tbsp) – Replace with avocado oil or melted coconut oil.
Dried oregano (¼ tsp)
Fresh dill, chopped (2 tbsp)
GARNISH
Lemon, cut into wedges
Fresh dill, chopped
How to Make Greek Chicken with Lemon Rice and Tomatoes
Step 1. Grab a small bowl and add the paprika, garlic powder, dried oregano, red pepper flakes, salt, and black pepper.
Step 2. Give everything a good mix.
Step 3. In a large bowl, add the diced chicken and the spices. Toss everything to make sure the chicken is fully covered with the spices.
Step 4. Place a large skillet over medium-high heat. Add the olive oil, and once it’s hot, add the chicken.
Step 5. Sear the chicken by cooking each side for 4 minutes. When it’s all seared, remove it from the skillet and set aside.
Step 6. In a small bowl, combine the feta, olive oil, oregano, and fresh dill.
Step 7. Give the feta cheese a good mix to combine everything.
Step 8. In the same skillet, add the olive oil, cherry tomatoes, garlic, dried oregano, salt, and black pepper. Give it a good mix and cook for roughly 2 minutes.
Add the spinach and cook for another 2 minutes. Add the cooked basmati rice and chickpeas and give it another mix.
Squeeze the lemon juice all over the skillet and cook for another 2-3 minutes.
Step 9. Add half the feta cheese covered with spices into the skillet and cook it for a couple of minutes. Now, add back the chicken and cook it until the chicken is reheated.
Remove it from the heat and sprinkle the rest of the feta cheese. When you are ready to serve, garnish with lemon wedges and fresh dill before serving.
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Pin ItHow To Modify This Recipe?
However, there are several ways in which you can modify this recipe. Here are some ideas to change things up.
- Vegetarian Option: Replace the chicken with marinated tofu, tempeh, or extra chickpeas for a fully plant-based version.
- Pescatarian Twist: Swap the chicken for grilled shrimp or salmon seasoned with the same spice blend.
- Add Some Crunch: Add a handful of toasted pine nuts or sunflower seeds for extra crunch (and protein).
- Spicy Kick: Add some extra heat by adding more red pepper flakes or drizzling some harissa sauce over the finished dish.
Storage Tips
Store any leftovers you have in an airtight container and place it in the fridge for up to 3-4 days.
Now, while I prefer this dish fresh, you can freeze the rice and the chicken for up to 2 months. This makes it very handy when you need to assemble something quickly.
When you want to have this delicious meal again, warm the rice and chicken in a skillet on medium heat. Try adding a splash of water or broth to make sure it doesn’t dry out.
Other One-Pan Recipes
- Mexican Chicken and Sweet Potato Skillet
- Chicken Corn Rice Bowls
- Prawn Orzo with Sun-Dried Tomatoes
- Chili Chicken Stir Fry
Greek Chicken with Lemon Rice and Tomatoes
10 Cals: 660 Protein: 53 Carbs: 48 Fat: 29
Ingredients
Chicken
- 1 tbsp paprika
- 1 tbsp garlic powder
- 2 tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ tsp salt
- 1/4 tsp black pepper
- 1.5 lb chicken breasts skinless and boneless, diced
- 2 tbsp olive oil
Lemon Rice
- 1 tbsp olive oil
- 1 cup cherry tomatoes halved
- 6 cloves garlic minced
- 1 tsp dried oregano
- ¼ tsp salt
- 1/4 tsp black pepper
- 1 cup spinach chopped
- 2 cups basmati rice cooked
- 15 oz can chickpeas rinsed and drained
- 1 lemon juiced
Cheese
- 1 cup feta cheese crumbled
- 1 tbsp extra virgin olive oil
- ¼ tsp dried oregano
- 2 tbsp fresh dill chopped
Garnish
- Lemon cut into wedges
- Fresh dill chopped
Instructions
Chicken
- In a small bowl, combine paprika, garlic powder, dried oregano, red pepper flakes, salt and black pepper.
- Cover diced chicken with the mixture of spices.
- Heat a large skillet over medium-high heat. Add in the olive oil.
- Once hot, add in the chicken and sear for 4 minutes on one side, then flip and cook for another 4 minutes on the other side.
- Remove the chicken from the skillet once it’s fully cooked.
Lemon Rice
- Add olive oil into the same, now empty skillet. Add in the cherry tomatoes, garlic, dried oregano, salt, and black pepper. Stir and cook for 2 minutes until the tomatoes soften.
- Add in spinach and cook for another 2 minutes until it wilts.
- Add cooked basmati rice, chickpeas and give it a stir.
- Finally, squeeze over all the juice from the lemon. Let it cook for another 2-3 minutes.
Assembly
- In a bowl, combine feta cheese, olive oil, oregano and fresh dill.
- Add half of the cheese mixture into the skillet and stir it in.
- Add the cooked chicken back into the skillet and cook until the chicken reheats.
- Remove from heat, and sprinkle with the remaining cheese mixture. Garnish with lemon wedges and fresh dill before serving.
- When eating, squeeze some of the lemon juice from the wedges for a little more acidity. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
