Chicken Lemon Rice Dish (Print Version)
# Ingredients:
→ Chicken
01 -
1 teaspoon paprika powder
02 -
1.5 lbs of boneless, skinless chicken thighs
03 -
1/4 teaspoon crushed red chili flakes
04 -
2 tablespoons olive oil
05 -
1 teaspoon of dried oregano
06 -
1/4 teaspoon salt
→ Lemon Rice
07 -
A big handful (around 5 ounces) of finely chopped fresh spinach
08 -
3 tablespoons fresh lemon juice squeezed at home
09 -
2 cups of jasmine rice, already cooked
10 -
15-ounce can of chickpeas, water drained
11 -
1 teaspoon dried oregano
12 -
1-quarter teaspoon of salt to taste
13 -
1 tablespoon olive oil for cooking
14 -
5 garlic cloves, minced finely
15 -
8 ounces grape tomatoes, sliced in halves
→ Feta Mixture
16 -
6 ounces of feta, cut into chunks
17 -
A tiny bunch of fresh oregano for decoration
18 -
Optional: 2 tablespoons finely chopped fresh oregano
19 -
1 tablespoon olive oil, extra virgin
20 -
1 teaspoon lemon juice freshly squeezed
21 -
1-quarter teaspoon of dried oregano
# Instructions:
01 -
Take your chicken and sprinkle it with the oregano, chili flakes, a pinch of salt, and paprika.
02 -
Heat your pan on medium, let it warm, then add a little olive oil. Cook each piece of chicken for about 5 minutes on each side until fully cooked (internal temp hitting 165°F). Move the chicken off to rest.
03 -
In the same pan, toss some olive oil in, cook half the halved tomatoes, garlic, oregano, and a sprinkle of salt for a couple minutes. Stir in spinach thereafter and let it wilt all the way down.
04 -
Combine the rice, chickpeas, lemon juice, the rest of your tomatoes, and mix them on low heat until warm and evenly combined.
05 -
In a small bowl, toss your feta cubes with lemon juice, olive oil, and dried oregano until nicely coated.
06 -
Mix a little feta into your rice blend, then lay your sliced chicken neatly on top in the skillet. Add the rest of the feta on top and sprinkle with fresh oregano if you’d like. Taste and adjust seasoning if necessary.
# Notes:
01 -
If avoiding dairy, leave the feta out completely.
02 -
Keep the oil from overheating by sticking to medium heat while cooking chicken.
03 -
Don’t toss out the chicken juices—they pack lots of flavor for the rice!