Greek Chicken Lemon Rice Tomatoes

This Greek chicken with lemon rice and tomatoes brings together everything I love about Mediterranean food in just one skillet. Juicy chicken, fragrant lemon rice, tender tomatoes, creamy feta, and a pop of dill make every bowl as satisfying as it is comforting. Perfect for busy weeknights or when you want a meal that feels special but still fits into a half hour.

I learned how accessible Greek recipes can be when I made this for a potluck. Everyone loved how bright and fresh it tasted even though I whipped it up quickly with what I had on hand.

Ingredients

• Chicken breasts diced: choose plump firm chicken for juiciness
• Paprika: adds subtle smokiness opt for fresh, vibrant paprika for more flavor
• Garlic powder: punchy flavor layer if you are out of fresh garlic
• Dried oregano: earthy backbone use Greek oregano if you find it for extra authenticity
• Red pepper flakes: mild heat can skip or add for your heat preference
• Salt and black pepper: heightens flavor and balances the spices always taste and adjust to your liking
• Olive oil: richness and healthy fat use a good quality extra virgin olive oil for best results

Lemon Rice and Veggies

• Basmati rice: fluffy texture holds up to sauces rinse before cooking for less stickiness
• Cherry tomatoes: bursts of sweetness choose firm ripe tomatoes for best flavor
• Garlic fresh: high impact for savoriness mince finely for even cooking
• Fresh spinach: tender greens wilt easily pick leaves with bright green color and no mushy spots
• Chickpeas: creamy texture canned is quick just rinse well before using
• Lemon juice: brightness use a plump juicy lemon so it squeezes easily

Cheese and Garnish

• Feta cheese: creamy tang buy in blocks and crumble yourself for the richest flavor
• Fresh dill: fresh and aromatic finely chop stems too for a bolder herb accent
• Extra virgin olive oil: brings together the cheese and herbs
• Lemon wedges for serving: extra tang with each bite

Step-by-Step Instructions

Prep the Chicken:

Combine paprika garlic powder dried oregano red pepper flakes salt and black pepper in a small bowl then toss together with the diced chicken until every piece is fully coated

Brown the Chicken:

Heat a skillet over medium high and add olive oil once it shimmers spread the chicken in a single layer and sear for four minutes without moving flip and cook another four minutes until chicken is cooked through then transfer to a plate

Build the Lemon Rice:

In the same skillet add olive oil then cherry tomatoes garlic dried oregano salt and black pepper stir and cook for two minutes until tomatoes begin to soften

Wilt the Spinach:

Add fresh spinach to the skillet and cook about two minutes stirring gently until completely wilted and the greens are deep green

Mix in Rice and Chickpeas:

Add cooked basmati rice and chickpeas stir to combine evenly then pour in all the fresh lemon juice and let it simmer another two to three minutes so the flavors meld

Prepare the Cheese Mix:

In a separate bowl mix together crumbled feta olive oil dried oregano and fresh dill save half of the mixture to sprinkle over at the end

Final Assembly:

Add half of the cheese mixture into the skillet and stir to combine then add back cooked chicken and gently mix to reheat

Finish and Serve:

Remove skillet from heat top with remaining feta mix garnish with extra lemon wedges and fresh dill squeeze lemon over just before eating for a burst of flavor

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Feta in this dish is my absolute favorite ingredient. The way it melts into the rice and chicken makes the whole dish creamy and tangy at the same time. My kids also love assembling their own bowls and always ask for extra lemon on top.

Storage Tips

Store leftovers in airtight containers in the fridge for up to three days. The flavors meld and get even better on day two. For longer storage freeze individual portions without the fresh herbs or lemon wedges and just add those when reheating for lunch or dinner.

Ingredient Substitutions

You can swap chicken thighs for chicken breast which makes the meat even juicier. If you don’t have feta use goat cheese for a creamy twist. Brown rice or even quinoa works great if you want extra fiber. No fresh spinach Try baby kale or arugula for a different green.

Serving Suggestions

This bowl stands alone as a full meal but I also love serving it with a crisp cucumber salad or warm pita bread on the side. A soft boiled egg on top makes it perfect for brunch or breakfast for dinner.

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Greek Flavor Inspiration

This recipe is my tribute to the homey food from my favorite taverna where lemony rice and charred chicken were always served with big sprigs of dill and piles of feta. It is a reminder that quick home cooking can capture those travel memories any night of the week.

Recipe FAQs

→ How do you ensure the chicken stays juicy?

Dice the chicken and sear in a hot skillet just until cooked through. Avoid overcooking to retain juiciness and use a flavorful spice mix for a tender result.

→ Can brown rice be used instead of basmati?

Yes, brown rice can be used, though it may require longer cooking or precooking separately. Enjoy the nutty flavor and extra fiber it brings.

→ What’s the best way to crumble feta for this dish?

Use your hands or a fork to gently crumble fresh feta. Its creamy texture and tang pair perfectly with the lemony rice and herbs.

→ Is this meal suitable for meal prep?

Absolutely. Store cooked components in airtight containers. Reheat gently, adding fresh herbs and a squeeze of lemon when serving.

→ How can I add more vegetables?

Feel free to add bell peppers, zucchini, or artichoke hearts while sautéing the tomatoes for extra color and nutrition.