Greek Chicken with Lemon Rice and Tomatoes Recipe
This Greek Chicken with Lemon Rice and Tomatoes recipe features tender, spice-coated chicken breasts seared to perfection and served over a vibrant lemon-infused basmati rice with cherry tomatoes, spinach, and chickpeas. Finished with a creamy feta and dill mixture and garnished with fresh lemon wedges and dill, this dish offers a bright, fresh taste that’s perfect for a quick and satisfying Mediterranean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Halal
Ingredients
Chicken Seasoning
- 1 tbsp paprika
- 1 tbsp garlic powder
- 2 tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp black pepper
Chicken
- 1.5 lb chicken breasts (skinless and boneless, diced)
- 2 tbsp olive oil
Lemon Rice and Vegetables
- 1 tbsp olive oil
- 1 cup cherry tomatoes (halved)
- 6 cloves garlic (minced)
- 1 tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup spinach (chopped)
- 2 cups basmati rice (cooked)
- 15 oz can chickpeas (rinsed and drained)
- 1 lemon (juiced)
Feta Mixture & Garnish
- 1 cup feta cheese (crumbled)
- 1 tbsp extra virgin olive oil
- ¼ tsp dried oregano
- 2 tbsp fresh dill (chopped)
- Lemon wedges (for garnish)
- Fresh dill (chopped, for garnish)
Instructions
- Prepare Chicken Seasoning: In a small bowl, mix paprika, garlic powder, dried oregano, red pepper flakes, salt, and black pepper thoroughly.
- Season Chicken: Coat the diced chicken breasts evenly with the prepared spice mixture, ensuring all pieces are well covered for maximum flavor.
- Sear Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and sear for 4 minutes on one side. Flip and cook an additional 4 minutes until the chicken is fully cooked through and has a golden exterior. Remove the chicken from the skillet and set aside.
- Cook Vegetables: Using the same skillet, add 1 tablespoon of olive oil. Then add cherry tomatoes, minced garlic, dried oregano, salt, and pepper. Stir and cook for 2 minutes until the tomatoes begin to soften.
- Add Spinach: Add the chopped spinach to the skillet and cook for another 2 minutes until the spinach wilts, integrating the flavors.
- Add Rice and Chickpeas: Stir in the cooked basmati rice and rinsed chickpeas, mixing them evenly with the vegetables.
- Flavor with Lemon: Squeeze the juice of one lemon over the mixture and cook for 2-3 minutes, allowing the lemon to infuse the rice and vegetable mixture with fresh acidity.
- Prepare Feta Mixture: In a separate bowl, combine crumbled feta cheese, extra virgin olive oil, dried oregano, and fresh chopped dill to create a creamy, flavorful topping.
- Combine Feta with Rice: Add half of the feta mixture into the skillet with the rice and vegetables. Stir well to meld the flavors and incorporate the creamy texture throughout the dish.
- Reheat Chicken: Return the cooked chicken pieces to the skillet, stirring gently to warm them through and blend with the rice mixture.
- Finish and Garnish: Remove the skillet from heat. Sprinkle the remaining feta mixture evenly on top. Garnish with fresh dill and lemon wedges for added color, flavor, and brightness.
- Serve and Enjoy: When ready to eat, squeeze lemon wedges over the dish for an extra burst of acidity and freshness. Serve warm and enjoy this vibrant Greek-inspired meal.
Notes
- Use skinless, boneless chicken breasts for even cooking and easy dicing.
- Rinsing and draining canned chickpeas helps reduce excess sodium and improves texture.
- Adjust red pepper flakes to control the heat level to your preference.
- Cook basmati rice in advance for convenience and best texture.
- This recipe can be made gluten-free by ensuring all spices and ingredients are certified gluten-free.
- Fresh dill can be substituted with parsley if unavailable, although dill is recommended for authentic flavor.
