Lemon Chicken Rice (Print Version)
# Ingredients:
→ Chicken
01 -
1 tsp paprika powder
02 -
2 tablespoons olive oil
03 -
1/4 teaspoon crushed red chili flakes
04 -
1/4 teaspoon sea salt
05 -
1 teaspoon dried oregano
06 -
1.5 lbs of boneless, skinless chicken thighs
→ Lemon Rice
07 -
2 cups cooked jasmine rice
08 -
15 oz can of chickpeas, rinsed and drained
09 -
A handful of spinach leaves, finely chopped (about 5 oz)
10 -
8 oz of grape tomatoes, sliced in half
11 -
3 tablespoons freshly squeezed lemon juice
12 -
1 tablespoon olive oil
13 -
1 teaspoon oregano (dry)
14 -
1/4 teaspoon salt
15 -
5 cloves of garlic, minced
→ Feta Mixture
16 -
1/4 teaspoon dried oregano
17 -
1 tablespoon lemon juice
18 -
6 ounces of feta cheese, chopped into small cubes
19 -
2 tablespoons fresh oregano, minced (optional)
20 -
A small amount of oregano, fresh, for garnish
21 -
1 tablespoon extra virgin olive oil
# Instructions:
01 -
Take your chicken pieces and rub them all over with oregano, salt, paprika, and chili flakes.
02 -
Heat up a skillet on medium. Toss in olive oil and lay the chicken down. Cook for around 5 minutes on each side until it's fully done (you want it to hit 165°F). Put the cooked chicken aside.
03 -
In the same pan, sauté minced garlic, oregano, and half the cherry tomatoes for 2 minutes. Add chopped spinach and stir until it wilts completely.
04 -
Combine the warm jasmine rice with lemon juice, chickpeas, and the rest of the sliced tomatoes. Mix and heat until everything comes together.
05 -
Toss the feta chunks in a bowl with olive oil, dried oregano, and lemon juice. Mix so everything’s evenly coated.
06 -
Gently stir some of the feta into the rice. Lay the cooked chicken on top in the skillet, sprinkle the rest of the feta and fresh oregano. Adjust the seasoning if needed.
# Notes:
01 -
Skip feta if you want a dairy-free version.
02 -
Keep your heat to medium when cooking chicken to avoid burning the oil.
03 -
Hold onto the chicken drippings; they add amazing flavor to the rice mixture.