Description
A vibrant dish featuring seasoned chicken thighs, sautéed vegetables, and flavorful rice, perfect for weeknight meals or meal prep.
Ingredients
Scale
- 1.5 lb skinless boneless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 8 oz grape tomatoes, sliced in half
- 5 cloves garlic, minced
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- 5 oz fresh spinach, chopped
- 3 tablespoons freshly squeezed lemon juice
- 2 cups cooked jasmine rice
- 15 oz chickpeas, canned
- 6 oz feta cheese, diced into small cubes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon dried oregano
- 2 tablespoons chopped fresh oregano (optional)
- Fresh oregano for garnish
Instructions
- Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Heat an empty, high-sided, heavy-bottomed skillet over medium heat for 2 minutes. Add 2 tablespoons of olive oil and the seasoned chicken thighs. Cook for 5 minutes on one side, then flip and cook for 5 more minutes until cooked through. Remove chicken from the skillet.
- Add half of the grape tomatoes, minced garlic, 1 teaspoon of dried oregano, ¼ teaspoon salt, and 1 tablespoon olive oil to the same skillet. Cook for about 2 minutes until the tomatoes soften and begin to release their juices. Stir in the fresh spinach until it wilts.
- Add the cooked jasmine rice and drained chickpeas, along with 3 tablespoons of freshly squeezed lemon juice and the remaining grape tomatoes. Cook on medium heat, stirring well to combine, for about 3 minutes until heated through.
- Combine the diced feta cheese, 1 tablespoon of extra virgin olive oil, 1 tablespoon of lemon juice, and ¼ teaspoon of dried oregano in a bowl. Mix until well combined.
- Mix half of the feta mixture into the skillet with the rice. Slice the cooked chicken and add it back to the pan to reheat for another minute. Top with the remaining feta mixture and sprinkle with fresh oregano. Season with salt and black pepper to taste.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 120mg