Greek Chicken And Lemon Rice

Greek Chicken and Lemon Rice! Tender chicken, flavorful rice, and a burst of citrus, come together in this easy, one-pan recipe. Try it tonight and swoon!

Get ready for a flavorful escape to the Mediterranean with our Greek Chicken and Lemon Rice recipe! This hearty dish combines tender chicken, fluffy rice, tangy feta, and a burst of citrusy freshness, all in one delicious, satisfying bowl.

Perfect for a weeknight dinner or a special occasion, this recipe is sure to become a new favorite!

Ready Time

1 hrs 15 mins

Yields

7 servings

Ingredients

  • Boneless, skinless chicken breast or thighs, 2 pounds
  • Uncooked white rice, 2 1/4 cups
  • Water or chicken broth, 4 1/2 cups
  • Fresh lemons, 2
  • Olive oil, 1/4 cup
  • Onion, 1
  • Garlic, 3 cloves
  • Dried oregano, 2 teaspoons
  • Salt, 1 1/2 teaspoons
  • Fresh parsley, chopped, 1/4 cup
  • Feta cheese, crumbled, 1 cup
  • Kalamata olives, pitted, 1/2 cup

Instructions

Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and set aside.

In a large saucepan, heat 2 tablespoons of olive oil over medium-high heat.

Add the chicken to the saucepan and cook until browned, about 5-7 minutes. Remove the chicken from the saucepan and set it aside.

Add the remaining 2 tablespoons of olive oil to the saucepan.

Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute, until fragrant.

Add the uncooked rice to the saucepan and stir to combine with the onion and garlic mixture.

Cook for 1-2 minutes, until the rice is coated in the oil and slightly toasted. Add the water or chicken broth, dried oregano, and salt to the saucepan.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender.

While the rice is cooking, prepare the lemon mixture. Cut the lemons in half and juice them.

You should get about 2-3 tablespoons of juice.

Once the rice is cooked, fluff it with a fork. Stir in the chopped parsley, crumbled feta cheese, and pitted Kalamata olives.

Add the cooked chicken back into the saucepan and stir to combine.

Drizzle the lemon juice over the top of the chicken and rice mixture, and toss to coat. Serve hot and enjoy!

Notes

For the chicken, make sure to pat it dry with paper towels before cutting it into 1-inch pieces to remove excess moisture, which helps with even browning. If using chicken breast, you may need to adjust the cooking time slightly.

For the rice, use a high-quality uncooked white rice that can hold its shape and texture.

Don’t overcrowd the saucepan when cooking the chicken and onion mixture, as this can lead to steaming instead of browning. When making the lemon juice mixture, be sure to use fresh lemons for the best flavor.

Fresh parsley adds a bright, fresh flavor to the dish, so don’t skip it! If you’re not a fan of strong cheeses, you can reduce the amount of feta cheese or substitute it with a milder cheese.

Finally, this dish reheats well, so feel free to make it ahead of time and refrigerate or freeze for later use.

Nutrional Value

  • Calories: 540
  • Total Fat: 24g
  • Saturated Fat: 6g
  • Cholesterol: 80mg
  • Sodium: 450mg
  • Total Carbohydrates: 44g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 37g
Greek Chicken And Lemon Rice
Greek Chicken And Lemon Rice

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