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Greek Chicken and Lemon Rice

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A colorful and healthy one-pot meal featuring tender chicken, creamy chickpeas, fresh spinach, and juicy cherry tomatoes, all combined with a zesty lemon twist.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cubed
  • 1 cup long-grain rice
  • 1 can chickpeas, rinsed and drained
  • 2 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh spinach
  • 2 tbsp olive oil
  • 1 lemon Juice of 1 lemon
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tsp dried oregano
  • Fresh parsley for garnish (optional)

Method
 

Cooking
  1. In a large pot or skillet, heat olive oil over medium heat. Add the cubed chicken and cook until browned on all sides. Season with salt, pepper, and oregano.
  2. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Add the uncooked rice to the pot and stir to coat the rice with the oil and juices.
  4. Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
  5. Add the chickpeas, spinach, cherry tomatoes, and lemon juice. Stir well and cook for another 5 minutes or until the spinach is wilted and everything is heated through.
  6. Remove from heat and let sit for a few minutes before serving. Garnish with fresh parsley if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 12gSaturated Fat: 2gSodium: 600mgFiber: 8gSugar: 3g

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it in the microwave or on the stove with a splash of water. Make sure to cube the chicken evenly for uniform cooking, and rinse chickpeas well.
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