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Greek Chicken with Lemon Rice and Tomatoes

Delicious Greek Chicken with Lemon Rice and Tomatoes Recipe

This Greek Chicken with Lemon Rice and Tomatoes is a quick, protein-packed dish full of vibrant Mediterranean flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lb Chicken breasts, skinless and boneless Substitute with chicken thighs for juiciness or tofu for plant-based option.
For the Flavor Base
  • 1 tbsp Paprika Use smoked paprika for deeper flavor.
  • 1 tbsp Garlic powder Substitute with minced or fresh garlic.
  • 2 tsp Dried oregano Can be swapped with dried thyme or basil.
  • ¼ tsp Red pepper flakes Omit for a milder dish.
  • ¼ tsp Salt Adjust to taste.
  • ¼ tsp Black pepper Freshly ground is preferred.
  • 2 tbsp Olive oil Can be replaced with avocado or coconut oil.
For the Veggies & Grains
  • 1 cup Cherry tomatoes, halved Substitute with grape or canned tomatoes.
  • 6 cloves Garlic, minced Can use garlic paste or roasted garlic.
  • 1 cup Spinach, chopped Can replace with kale or arugula.
  • 2 cups Basmati rice, cooked Alternative options include jasmine rice, quinoa, or cauliflower rice.
  • 15 oz Chickpeas, rinsed and drained Cannellini beans or lentils are suitable substitutes.
For the Finishing Touches
  • 1 Lemon, juiced Lime juice or vinegar can be used as alternatives.
  • 1 cup Feta cheese, crumbled Substitute with goat cheese or vegan feta.
  • 2 tbsp Fresh dill, chopped Can be replaced with parsley if necessary.

Equipment

  • Large Skillet

Method
 

Cooking Instructions
  1. In a small bowl, combine paprika, garlic powder, dried oregano, red pepper flakes, salt, and black pepper. Mix well to create an aromatic spice blend.
  2. Toss the diced chicken breasts in the prepared spice mix until fully coated, then set aside.
  3. In a large skillet over medium-high heat, add olive oil and heat for about 2 minutes. Add seasoned chicken and sear for 4 minutes on each side.
  4. In the same skillet, add an additional tablespoon of olive oil if needed, then stir in the halved cherry tomatoes and minced garlic. Sauté for about 2 minutes.
  5. Add chopped spinach to the skillet and cook for another 2 minutes, then stir in cooked basmati rice and rinsed chickpeas.
  6. Squeeze the juice of one lemon over the mixture, stirring to incorporate, and cook for an additional 2-3 minutes.
  7. Gently mix in half of the crumbled feta cheese, then return the seared chicken to the skillet.
  8. Remove from heat and sprinkle the remaining feta and fresh dill on top. Serve with lemon wedges if desired.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 55gProtein: 53gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 135mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 300mgIron: 4mg

Notes

Marinate for flavor by letting the chicken sit in the spice mix for at least 30 minutes before cooking for enhanced taste.

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