Greek Chicken and Lemon Rice (One-Pot Dinner)
Ingredients:
- 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
- 1 cup white rice (preferably basmati)
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 lemon (zested and juiced)
- 1 cup spinach leaves, roughly chopped
- 1 cup grape tomatoes, halved
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- ¼ cup crumbled feta cheese (optional for dairy-free)
- 2 cups low-sodium chicken broth
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
Marinate the Chicken: In a bowl, combine the chicken with paprika, oregano, garlic powder, lemon zest, salt, and pepper. Set aside.
Cook the Chicken: Heat olive oil in a large pot or skillet over medium heat. Add the marinated chicken pieces and cook until golden on all sides (about 5 minutes). Remove the chicken from the pot and set aside.
Cook the Rice: In the same pot, add the rice and cook for 1-2 minutes to lightly toast it. Add the chicken broth and lemon juice, stirring well. Bring to a boil.
Simmer: Reduce heat to low, cover the pot, and let the rice cook for 10-12 minutes until almost fully cooked.
Add Veggies and Chickpeas: Stir in the spinach, grape tomatoes, and chickpeas. Return the chicken to the pot, cover again, and cook for another 5 minutes until the chicken is fully cooked, and the rice is tender.
Finish with Feta and Serve: Once done, sprinkle with crumbled feta cheese (if using) and garnish with fresh parsley. Serve hot and enjoy!