Description
This one-pot Greek chicken and lemon rice dish features tender chicken, fluffy rice, chickpeas, cherry tomatoes, and fresh spinach, all cooked together in a flavorful lemon-herb broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups uncooked long-grain white rice, rinsed
- 3 cups chicken broth
- 1/4 cup fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 pint cherry tomatoes, halved
- 5 ounces fresh spinach
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add onion to the pot and cook until softened, about 3-5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add rinsed rice to the pot and stir for 1 minute.
- Pour in chicken broth and lemon juice. Stir in oregano, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Stir in cooked chicken, chickpeas, and cherry tomatoes. Cover and cook for an additional 5-7 minutes, or until rice is tender and liquid is absorbed.
- Stir in fresh spinach until wilted.
- Serve immediately.
Notes
- For extra flavor, garnish with fresh parsley or dill.
- Adjust lemon juice to your taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Greek chicken, lemon rice, chickpeas, cherry tomatoes, spinach, one-pot, 30 minutes, easy dinner