Description
A delicious Mediterranean dish featuring seasoned chicken thighs served over flavorful lemon rice with spinach, chickpeas, and feta cheese.
Ingredients
Scale
- 1 lb skinless boneless chicken thighs
- 1 teaspoon dried oregano (for chicken)
- 1 teaspoon paprika
- 1/4 teaspoon salt (for chicken)
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil (for cooking chicken)
- 1 tablespoon olive oil (for rice mixture)
- 8 oz grape tomatoes (sliced in half)
- 5 cloves garlic (minced)
- 1 teaspoon dried oregano (for rice)
- 1/4 teaspoon salt (for rice)
- 5 oz fresh spinach (chopped)
- 3 tablespoons freshly squeezed lemon juice (for rice)
- 2 cups cooked jasmine rice
- 15 oz canned chickpeas (drained)
- 6 oz feta cheese (diced into small cubes)
- 1 tablespoon extra virgin olive oil (for feta mixture)
- 1 tablespoon freshly squeezed lemon juice (for feta mixture)
- 1/4 teaspoon dried oregano (for feta mixture)
- 2 tablespoons chopped fresh oregano (optional, for feta mixture)
- fresh oregano (for garnish)
Instructions
- Season chicken thighs with dried oregano, paprika, salt, and red pepper flakes, rubbing the spices evenly over both sides.
- Heat an empty high-sided skillet over medium heat for 2 minutes. Add olive oil, then arrange chicken thighs in a single layer.
- Cook chicken on medium heat for 5 minutes on one side without moving. Reduce heat to low-medium and cook about 5 more minutes on the other side until cooked through.
- Check that the digital thermometer registers 165°F in the thickest part of the chicken. Remove chicken from skillet and set aside on a plate.
- To the same skillet, add half the halved grape tomatoes, minced garlic, dried oregano, salt, and olive oil. Cook on medium heat about 2 minutes until tomatoes soften.
- Stir in fresh spinach in handfuls, allowing it to wilt before adding more. Once wilted, add cooked rice and drained chickpeas, stirring to combine.
- Add freshly squeezed lemon juice and remaining uncooked halved grape tomatoes. Reheat on medium heat, stirring to combine. Add extra olive oil if mixture seems dry.
- In a medium bowl, combine cubed feta cheese with extra virgin olive oil, lemon juice, dried oregano, and chopped fresh oregano (if using). Mix to coat cheese evenly.
- Mix half of the feta cheese mixture into the skillet with the lemon rice. Slice the cooked chicken and arrange on top of the rice mixture, then reheat briefly on medium heat.
- Top with remaining feta mixture and sprinkle fresh oregano on top. Season with additional salt and pepper to taste before serving.
Notes
- For a spicier dish, increase the amount of red pepper flakes.
- Fresh herbs can be substituted for dried if available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 100mg