This tasty Greek Chicken and Lemon Rice dish is bursting with flavor! Juicy chicken is grilled to perfection, served with zesty lemon rice and hearty chickpeas that make every bite extra special.
Honestly, who can resist a bright lemony flavor? I love how simple it is to toss everything together for a meal that feels fancy but is still easy enough for a weeknight dinner!
Plus, it’s a one-pot wonder! Cooking everything together saves me time on cleanup, making it perfect for busy evenings. Trust me, your taste buds will thank you!
Key Ingredients & Substitutions
Chicken Breast: I love using boneless, skinless chicken breasts for their quick cooking time. If you’re looking for a lower-fat option, you can use turkey instead, or for a vegetarian dish, try adding more chickpeas or some tofu.
Rice: Long-grain rice like basmati or jasmine works perfectly here. If you prefer brown rice for added nutrition, just increase the cooking time and use 2.5 cups of broth instead.
Chickpeas: Canned chickpeas are convenient and add great protein and fiber. You can swap them with cooked lentils or white beans if you’ve got those on hand. They will still give you a hearty texture.
Feta Cheese: Feta adds a nice tang. If you’re dairy-free, try using a plant-based feta or simply omit it and add a splash of lemon juice for brightness.
Olive Oil: Using olive oil enhances the Mediterranean flavor. You could replace it with avocado oil or even butter, depending on your taste preference.
How Do I Ensure the Rice is Perfectly Cooked?
Cooking rice can sometimes be tricky, but there’s a simple way to make it right. First, always toast the rice in olive oil for a minute before adding the liquid; this helps enhance flavor. Then, when you’re boiling, make sure to cover tightly.
- Once boiling, reduce heat immediately to low.
- Let it simmer without lifting the lid; this keeps the steam in.
- After 15 minutes, check if the rice is tender—if it’s still hard, add a splash more broth and keep simmering.
Following these steps will help you achieve fluffy rice every time, which is key to this dish!
How to Make Greek Chicken and Lemon Rice with Chickpeas
Ingredients You’ll Need:
For the Main Dish:
- 1 lb chicken breast, boneless and skinless, cut into strips
- 1 cup long-grain rice (like basmati or jasmine)
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 2 lemons (zest and juice)
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
For Garnish:
- Fresh herbs (like parsley or dill)
- Extra lemon wedges (optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and around 30 minutes to cook, so you’ll be enjoying your meal in about 40 minutes total. It’s quick enough for a weeknight dinner and tasty enough for a special occasion!
Step-by-Step Instructions:
1. Sautéing the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. While it’s warming up, season the chicken strips with salt, pepper, garlic powder, and oregano. Once the oil is hot, add the chicken. Cook it for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. When done, remove the chicken from the skillet and set it aside on a plate.
2. Cooking the Rice:
In the same skillet, add the remaining tablespoon of olive oil. Stir in the rice and toast it for 1-2 minutes, mixing it well so it gets a nice fragrance. Next, add the chicken broth, lemon juice, and lemon zest. Bring this mixture to a boil over medium-high heat.
3. Simmering the Rice:
Once it starts boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer. Cook for about 15 minutes or until the rice is tender and all the liquid has been absorbed. Take a peek occasionally to ensure it’s cooking well!
4. Adding Chickpeas and Vegetables:
After the rice is done, gently stir in the chickpeas, fresh spinach, and halved cherry tomatoes. Now, return the cooked chicken to the skillet and mix everything together gently. Cover the skillet again and let it cook for another 5 minutes, just until the spinach has wilted and everything is heated through. Your kitchen should smell amazing right about now!
5. Finishing Touches:
Remove the skillet from the heat. Sprinkle the top with crumbled feta cheese and some fresh herbs for extra flavor. Taste a little bit and adjust the seasoning with more salt and pepper if you think it needs it.
6. Serving Your Dish:
Serve your warm Greek Chicken and Lemon Rice on plates, garnished with some extra lemon wedges if you’d like. Enjoy every delicious bite of this vibrant meal!
Can I Use Brown Rice Instead of Long-Grain Rice?
Yes, you can use brown rice, but keep in mind that it requires a longer cooking time and more liquid. For brown rice, increase the broth to 2 1/2 cups and simmer for about 30-40 minutes until fully cooked and tender. Be sure to check the rice occasionally to avoid overcooking.
What Can I Substitute for Feta Cheese?
If you’re looking for a substitute for feta, goat cheese works well for a similar tangy flavor. For a dairy-free option, try crumbled tofu seasoned with lemon juice and nutritional yeast to mimic the feta’s texture and taste.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave in short intervals, stirring occasionally, until warmed through. You can also add a splash of broth to prevent it from drying out while reheating.
Can I Add Other Vegetables to This Recipe?
Absolutely! Feel free to add other vegetables like bell peppers, zucchini, or even artichokes. Just add them at the same time as the spinach and tomatoes so everything cooks evenly. If using heartier veggies like carrots, sauté them a bit longer before adding the rice.
