Chicken Lemon Rice (Print Version)
# Ingredients:
→ Chicken
01 -
1 ½ pounds of boneless, skinless chicken thighs
02 -
2 tablespoons olive oil
03 -
1 teaspoon dried oregano
04 -
1 teaspoon paprika powder
05 -
¼ teaspoon crushed red chili flakes
06 -
¼ teaspoon sea salt
→ Lemon Rice
07 -
1/4 teaspoon sea salt
08 -
2 cups of jasmine rice, already cooked
09 -
1 tablespoon olive oil
10 -
A small handful of spinach leaves, chopped (around 5 ounces)
11 -
8 ounces of grape tomatoes, sliced in halves
12 -
5 garlic cloves, finely chopped up
13 -
3 tablespoons lemon juice, freshly squeezed out
14 -
15-ounce can of chickpeas, drained completely
15 -
1 teaspoon of oregano, dried
→ Feta Mixture
16 -
A pinch of fresh oregano to sprinkle on top as garnish
17 -
6 ounces of feta cheese, diced
18 -
1/4 teaspoon dried oregano
19 -
1 tablespoon fresh lemon juice
20 -
2 tablespoons chopped fresh oregano, only if you want it
21 -
1 tablespoon extra virgin olive oil
# Instructions:
01 -
Rub your chicken thighs all over with the spices—paprika, oregano, chili flakes, and a sprinkle of salt.
02 -
Heat a skillet on medium. Add olive oil, then let the chicken thighs sizzle on each side for 5 minutes until fully cooked through to 165°F. Once they’re done, put them aside.
03 -
In the same pan, sauté some tomatoes with garlic, salt, and oregano over medium heat for about 2 minutes. Toss the spinach in at the end and cook just until it’s wilted down.
04 -
Combine the hot rice with lemon juice, chickpeas, and tomatoes you haven’t cooked yet. Stir it all together while warming it up in the pan.
05 -
Put the feta cubes in a mixing bowl. Pour olive oil, lemon juice, and oregano over the top, and mix to coat everything evenly.
06 -
Mix some feta into the rice mixture, arrange the chicken on top, and sprinkle the remaining feta over everything with a few fresh oregano leaves for garnish. Taste to adjust salt levels.
# Notes:
01 -
Swap out the feta to make this meal dairy-free.
02 -
Keep the heat steady when cooking so your oil won’t burn.
03 -
Save the chicken juices—they add deep flavor to the rice.