Greek Chicken + Lemon Rice
Servings: 4
Ingredients
Chicken
1 tbsp paprika
1 tbsp garlic powder
2 tsp dried oregano
1/4 tsp red pepper flakes
1/4 tsp salt
1/4 tsp black pepper
1 1/2 lb boneless, skinless chicken breasts, diced
2 tbsp olive oil
Lemon Rice
1 tbsp olive oil
1 cup cherry tomatoes, halved
6 cloves garlic, minced
1 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
2 cups basmati rice, cooked
15 oz can chickpeas, rinsed and drained
1 lemon, juiced
Cheese
1 cup feta cheese, crumbled
1 tbsp olive oil
1/4 tsp dried oregano
2 tbsp fresh dill, chopped
Instructions
Chicken
In a bowl, combine all spices. Cover the diced chicken with the spices.
Heat a large skillet over medium-high heat. Add the olive oil.
Once hot, add in the chicken and sear for 4 minutes, before flipping and cooking on the other side.
Remove chicken from the skillet once it's fully cooked.
Lemon Rice
Add olive oil into the same, now empty skillet. Add the cherry tomatoes, garlic, dried oregano, salt and pepper. Stir and cook for 2 minutes until the tomatoes soften.
Add in spinach and cook for another 2 minutes until it wilts.
Add cooked rice and chickpeas and stir to combine.
Squeeze over the lemon juice and let it cook for 2-3 minutes, until warmed through.
Assembly
In a bowl, combine feta cheese, olive oil, oregano, and fresh dill.
Add half of the cheese mixture into the skillet and stir it in.
Add cooked chicken back into the skillet and warm through.
Remove from heat and sprinkle with the remaining cheese mixture. Garnish with lemon wedges and fresh dill before serving.
Notes
Nutrition: 1 bowl (17 oz) - 660 calories; 48g carbs; 53g protein; 29g fat
Store leftovers in the fridge for 3-4 days or in the freezer for up to 2 months.
Swaps:
Replace chicken with marinated tofu, tempeh or extra chickpeas to make it vegetarian.
Swap chicken for shrimp or salmon to switch up the protein.
Recipe and photo credit: https://allnutritious.com/greek-chicken-with-lemon-rice-and-tomatoes/#wprm-recipe-container-51226