Greek Chicken with Lemon Rice and Tomatoes

5 from 3 votes

Greek Chicken with Lemon Rice and Tomatoes

Savor Mediterranean flavors in one pan! This high protein, gluten-free Greek chicken with lemon rice and tomatoes, featuring juicy chicken, zesty rice, fresh veggies, and creamy feta.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Mediterranean

Keyword: Greek chicken with lemon rice and tomatoes

Servings: bowls

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