Greek Chicken and Lemon Rice
This Greek-inspired dish features juicy, marinated chicken paired with aromatic lemon rice. The bright citrusy flavors, combined with Mediterranean herbs and spices, make this a perfect meal for a weeknight dinner or meal prep.
Prep Time & Cook Time
Prep Time: 15 minutes
Marinate Time: 30 minutes (or overnight for best flavor)
Cook Time: 40 minutes
Total Time: ~1 hour 15 minutes
Servings: 4
Ingredients
For the Greek Chicken:
4 boneless, skinless chicken thighs (or breasts)
¼ cup extra virgin olive oil
2 tbsp lemon juice (freshly squeezed)
1 tbsp Greek yogurt (for tenderness)
3 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
½ tsp black pepper
½ tsp salt
1 tsp honey (optional, for balance)
For the Lemon Rice:
1 cup long-grain rice (basmati or jasmine)
2 cups low-sodium chicken broth
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
½ tsp dried oregano
½ tsp salt
¼ tsp turmeric (for color, optional)
¼ cup fresh lemon juice
1 tbsp lemon zest
2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Marinate the Chicken
1. In a bowl or zip-top bag, mix olive oil, lemon juice, Greek yogurt, garlic, oregano, cumin, paprika, black pepper, salt, and honey.
2. Add the chicken and coat well. Cover and marinate in the fridge for at least 30 minutes (or overnight for deeper flavor).
2. Cook the Chicken
1. Heat a large skillet or grill pan over medium-high heat. Add a bit of olive oil.
2. Cook the chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temp: 165°F/75°C).
3. Remove from heat and let rest while preparing the rice.
3. Make the Lemon Rice
1. In a medium pot, heat olive oil over medium heat. Add diced onion and saute for 2-3 minutes until soft.
2. Add garlic and oregano, and cook for another minute until fragrant.
3. Stir in the rice and toast for 1-2 minutes to enhance the flavor.
4. Pour in chicken broth, salt, and turmeric (if using). Stir and bring to a boil.
5. Reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed.
6. Turn off the heat and stir in lemon juice and zest. Cover and let sit for 5 minutes.
4. Serve
Fluff the rice with a fork and garnish with fresh parsley.
Slice the chicken and serve on top of or alongside the lemon rice.
Optionally, add tzatziki sauce or a side Greek salad.
Nutritional Information
Calories: ~450
Protein: ~35g
Carbohydrates: ~45g
Fat: ~15g
Fiber: ~2g
Sodium: ~500mg (varies with broth and added salt)
Notes & Tips
Make it Creamy: Stir in a little butter at the end for a richer rice texture.
Oven Option: Roast chicken at 400°F (200°C) for ~25-30 minutes if preferred.
Extra Flavor: Add a cinnamon stick or bay leaf to the rice while cooking.
Serving Idea: Pair with roasted vegetables or a cucumber yogurt sauce for extra freshness.
Enjoy your Greek chicken and lemon rice!