🇬🇷 Mediterranean Greek Chicken & Lemon Rice

Ingredients

• 1½ lb (680 g) boneless, skinless chicken thighs or breasts, bite-size pieces
• 1½ tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp sea salt
• ¼ tsp black pepper
• 1½ cups long-grain or basmati rice, rinsed
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 tsp dried oregano
• ½ tsp turmeric, optional
• Zest of 1 lemon
• Juice of 1½ lemons
• ½ cup cherry tomatoes, halved
• ½ cup Kalamata olives, sliced
• 2 cups fresh baby spinach
• ½ cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Toss chicken with olive oil, oregano, paprika, garlic powder, salt, and pepper.
2. Brown chicken in a large deep skillet or Dutch oven for 4–5 minutes. Transfer to a plate.
3. In the same pot, cook onion 2 minutes; add garlic for 30 seconds.
4. Add rinsed rice, oregano, and turmeric. Toast about 1 minute.
5. Add broth and lemon zest, scraping up browned bits.
6. Return chicken. Bring to a gentle boil, cover, reduce heat, and simmer 15 minutes, until rice is tender and chicken reaches 165°F (74°C).
7. Stir in tomatoes, olives, and spinach. Cover 1–2 minutes to wilt spinach.
8. Turn off heat, stir in lemon juice, and rest covered 3–5 minutes.
9. Fluff rice and top with feta and parsley.

Serving Ideas & Tips

Chicken thighs stay especially juicy; chicken breast is leaner. Rinse rice to reduce stickiness. Add lemon juice after cooking for brighter flavor. Add zucchini or bell pepper with the onion for extra vegetables. Approximate nutrition: 520 calories | 43g protein | 52g carbohydrates | 17g fat.