Greek Chicken and Lemon Rice
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.
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)
Instructions
Cooking
- 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.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add the uncooked rice to the pot and stir to coat the rice with the oil and juices.
- 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.
- 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.
- Remove from heat and let sit for a few minutes before serving. Garnish with fresh parsley if desired.
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.