Greek Chicken with Lemon Rice
This one-pan meal features tender seared chicken served over lemon-scented rice, enhanced with chickpeas, fresh spinach, and grape tomatoes for a bright and savory dish.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Pound to even thickness if thick.
- 1 cup rice Long-grain white rice recommended.
- 2 cups chicken broth Use low-sodium to control salt.
- 1 can chickpeas, drained and rinsed Canned for convenience.
- 2 cups fresh spinach Baby spinach recommended.
- 1 cup grape tomatoes, halved
- 1/2 cup feta cheese, crumbled Use reduced-sodium if desired.
- 2 tablespoons olive oil For searing.
- to taste salt and pepper
- 1 teaspoon oregano For seasoning.
To Serve
- Extra lemon wedges Optional.
- Extra crumbled feta Optional.
Instructions
Preparation
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Season the chicken breasts on both sides with salt, pepper, and 1 teaspoon oregano.
- Sear chicken 5–7 minutes on each side until cooked through. Remove the chicken and set aside.
Cooking the Rice
- In the same skillet, add 1 cup rice, 2 cups chicken broth, and the juice of 1 lemon. Stir to combine and scrape any browned bits from the pan. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes until the rice is cooked and liquid is absorbed.
Adding Vegetables
- Stir in 1 can chickpeas, 2 cups fresh spinach, and 1 cup grape tomatoes. Place cooked chicken back into the pan on top of the rice mixture.
Finishing Touches
- Cover and cook an additional 5 minutes so the chicken warms through and spinach wilts.
- Top with 1/2 cup crumbled feta cheese before serving. Add lemon wedges if desired.
Notes
You can adjust the amount of lemon juice based on your taste preference. Leftovers reheat well for lunches or dinners.