Chicken Lemon Rice Dish (Print Version)
# Ingredients:
→ Chicken
01 -
1.5 pounds of chicken thighs without skin and bones
02 -
1 tsp of oregano, dried
03 -
1 tsp paprika
04 -
1/4 tsp of salt
05 -
1/4 tsp crushed red pepper
06 -
2 tbsp of olive oil
→ Lemon Rice
07 -
1 tbsp of olive oil
08 -
5 garlic cloves, chopped finely
09 -
1 tsp dried oregano
10 -
1/4 tsp salt
11 -
2 cups cooked jasmine rice
12 -
8 oz of grape tomatoes, cut in half
13 -
A handful of fresh spinach, chopped (about 5 oz)
14 -
3 tbsp freshly squeezed lemon juice
15 -
15 oz can of chickpeas, drained
→ Feta Mixture
16 -
6 oz of feta cheese cubes
17 -
1 tbsp of extra virgin olive oil
18 -
1 tbsp lemon juice, freshly squeezed
19 -
1/4 tsp of dried oregano
20 -
Optional: 2 tbsp of fresh oregano, minced
21 -
A bit of fresh oregano for decoration at the end
# Instructions:
01 -
Grab your chicken and coat it with paprika, red pepper, dried oregano, and salt.
02 -
Warm up your skillet for a couple of minutes on medium heat, drizzle olive oil, and place the chicken thighs in. Let them cook for 5 minutes per side until they're fully done (temperature should hit 165°F). Set the chicken aside once done.
03 -
Using the same skillet, sauté half the tomatoes, minced garlic, oregano, and salt for about 2 minutes. Toss in the spinach and let it cook until it’s completely softened.
04 -
Mix together your cooked rice, lemon juice, chickpeas, and the rest of the tomatoes. Stir it over heat until it’s all warm and combined evenly.
05 -
Throw the feta cubes into a bowl and drizzle in olive oil, lemon juice, and oregano to coat them completely.
06 -
Fold some of the feta mixture into the rice, then place the sliced chicken back into the skillet. Finish by sprinkling whatever feta is left and fresh oregano on top. Adjust seasoning to your preference.
# Notes:
01 -
Skip the feta for a dairy-free option
02 -
Keep the heat moderate when cooking the chicken so the oil doesn’t burn
03 -
Don’t pour away any chicken juices! They add great flavor to the rice mix.