Lemon Chicken Rice Pot (Print Version)
# Ingredients:
→ Chicken
01 -
1 teaspoon paprika
02 -
¼ teaspoon red pepper flakes
03 -
1.5 lb skinless boneless chicken thighs
04 -
¼ teaspoon salt
05 -
1 teaspoon dried oregano
06 -
2 tablespoons olive oil
→ Lemon Rice
07 -
2 cups cooked jasmine rice
08 -
15 oz canned chickpeas
09 -
5 cloves garlic, minced
10 -
8 oz grape tomatoes, halved
11 -
1 tablespoon olive oil
12 -
¼ teaspoon salt
13 -
5 oz fresh spinach, chopped
14 -
1 teaspoon dried oregano
15 -
3 tablespoons fresh lemon juice
→ Feta Mixture
16 -
2 tablespoons fresh oregano, chopped (optional)
17 -
6 oz feta cheese, diced into small cubes
18 -
Fresh oregano for garnish
19 -
1 tablespoon fresh lemon juice
20 -
¼ teaspoon dried oregano
21 -
1 tablespoon extra virgin olive oil
# Instructions:
01 -
Sprinkle oregano, paprika, salt, and red pepper flakes onto the chicken thighs.
02 -
Warm up a skillet on medium heat for 2 minutes. Drizzle in olive oil, then add the chicken. Cook on each side for 5 minutes, making sure it reaches 165°F. Take it out afterward.
03 -
In the same skillet, sauté garlic, half the tomatoes, oregano, and salt for 2 minutes. Toss in the spinach and let it cook until it softens.
04 -
Stir together chickpeas, cooked rice, lemon juice, and the rest of the tomatoes. Warm everything up while mixing.
05 -
Blend the feta pieces with olive oil, oregano, and lemon juice until everything's nicely coated.
06 -
Mix part of the feta blend into the rice mix. Place cut-up chicken back in. Top with fresh oregano and the rest of the feta. Add seasoning if needed.
# Notes:
01 -
Skip the feta to make it suitable for those avoiding dairy.
02 -
Keep the skillet on medium to prevent scorching the olive oil.
03 -
Keep chicken juices from cooking—they make the rice extra tasty.