Chicken Lemon Rice (Printable Version)
# What You'll Need:
→ Chicken
01 -
1/4 tsp of crushed red pepper
02 -
2 tablespoons olive oil
03 -
1 tablespoon dried oregano
04 -
1.5 pounds of boneless, skinless chicken thighs
05 -
A tiny pinch of salt (about 1/4 tsp)
06 -
1 teaspoon of paprika
→ Lemon Rice
07 -
15 oz chickpeas, rinsed and drained
08 -
A quick squeeze of lemon for 3 tablespoons of juice
09 -
2 cups of cooked jasmine rice
10 -
1 tablespoon olive oil
11 -
5 chopped garlic cloves
12 -
A handful of spinach, finely chopped (5 ounces)
13 -
1/4 tsp of salt
14 -
8 oz of grape tomatoes, halved
→ Feta Mixture
15 -
Oregano sprigs for garnish, if you’d like
16 -
A tablespoon of fresh minced oregano (optional)
17 -
1 tablespoon of lemon juice (fresh is best)
18 -
6 oz of cubed feta cheese
19 -
1/4 tsp dried oregano
20 -
1 tablespoon of high-quality olive oil
# Preparation Steps:
01 -
Sprinkle your chicken thighs with oregano, paprika, crushed red pepper, and salt to coat them evenly.
02 -
Turn on medium heat and let your pan warm up. Pour in olive oil, then lay the chicken pieces flat. Cook each side for about 5 minutes until it’s done (the inside should reach 165°F). Set it aside when ready.
03 -
On the same pan, throw in minced garlic, half of the tomatoes, oregano, and a pinch of salt. Heat for a couple of minutes, then add spinach and stir until it wilts.
04 -
Combine your warm rice, the last half of the tomatoes, chickpeas, and lemon juice. Stir on a low flame until everything’s fully mixed and heated up.
05 -
Put the feta cheese cubes in a medium bowl, toss with olive oil, oregano, and lemon juice, letting everything coat the cheese nicely.
06 -
Add some feta into the rice mix, then top with chicken. Sprinkle the rest of the feta and garnish with fresh oregano leaves. Add extra salt if needed.
# Additional Tips:
01 -
Avoid feta for a non-dairy option.
02 -
Cook chicken on medium heat or the oil might burn.
03 -
Save the chicken drippings—they add flavor to the rice mix!