🍋 Greek Chicken and Lemon Rice

🍋 Greek Chicken and Lemon Rice (One-Pot Mediterranean Dinner)

Serves: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Diet: Mediterranean, Gluten-Free, Protein-Rich, Fiber-Rich (Dairy-Free optional)

---

Ingredients

🍗 For the Chicken:

• 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-size pieces

• 1 tbsp extra virgin olive oil

• 1 tsp smoked paprika

• 1 tsp dried oregano

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• Juice of ½ lemon

🍋 For the Rice and Vegetables:

• 1 tbsp extra virgin olive oil

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 cup long-grain rice (basmati or jasmine)

• 2 cups low-sodium chicken broth (or vegetable broth)

• Zest and juice of 1 lemon

• 1 cup grape tomatoes, halved

• 1 can (15 oz / 400 g) chickpeas (garbanzo beans), drained and rinsed

• 2 cups baby spinach

• ½ tsp paprika

• ½ tsp dried oregano

• Salt and pepper to taste

• Optional: ¼ tsp crushed red pepper flakes (for mild heat)

🧀 For Serving:

• ½ cup crumbled feta cheese (optional for dairy-free diets — skip or use plant-based feta)

• 2 tbsp fresh parsley or dill, chopped

• Lemon wedges for serving

---

Instructions

1. Season and sear the chicken:

   • In a medium bowl, toss chicken pieces with olive oil, paprika, oregano, garlic powder, salt, pepper, and lemon juice.

   • Heat a large skillet or sauté pan over medium-high heat.

   • Add chicken and sear for 4–5 minutes, until golden (doesn’t need to be fully cooked). Remove to a plate and set aside.

2. Sauté aromatics:

   • In the same pan, add a little olive oil if needed.

   • Add onion and cook for 2 minutes until softened.

   • Add garlic and cook another 30 seconds until fragrant.

3. Cook the rice:

   • Stir in rice, paprika, and oregano, coating with oil and aromatics for 30 seconds.

   • Pour in chicken broth, lemon juice, and zest. Stir well, scraping up any brown bits for flavor.

   • Bring to a simmer.

4. Add chicken and vegetables:

   • Return the seared chicken (and any juices) to the pan.

   • Cover and simmer on low heat for 15 minutes, until the rice is tender and the liquid is absorbed.

5. Stir in spinach, tomatoes, and chickpeas:

   • Once rice is done, gently fold in spinach, tomatoes, and chickpeas.

   • Cover again and cook for 2–3 minutes, just until spinach wilts and tomatoes soften slightly.

6. Finish and serve:

   • Remove from heat, fluff the rice, and top with feta and fresh parsley or dill.

   • Serve with extra lemon wedges for that signature Greek brightness!

---

💡 Tips

• Make it dairy-free: Skip the feta or use vegan feta.

• For extra richness: Stir in a teaspoon of butter or a drizzle of olive oil before serving.

• Meal prep: Keeps well in the fridge up to 4 days — great for weekday lunches!