30-Minute One-Pot Greek Chicken & Lemon Rice Dinner (Print Version)
Quick Greek Chicken and Lemon Rice in one pot. Enjoy tender chicken, fluffy lemon-infused rice, and Mediterranean flavors in just 30 minutes for an easy weeknight meal.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Greek
Dietary: Gluten-Free
# Ingredients:
→ The Hearty Base
01 -
1 tbsp olive oil
02 -
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
03 -
1/2 yellow onion, finely chopped
04 -
3 cloves garlic, minced
→ Mediterranean Grains & Greens
05 -
1 1/2 cups long-grain white rice, rinsed
06 -
3 cups low-sodium chicken broth
07 -
1/4 cup fresh lemon juice
08 -
1 tbsp dried oregano
09 -
1/2 tsp black pepper
10 -
Salt to taste
11 -
5 oz fresh spinach
→ Vibrant Accents & Finish
12 -
1 cup cherry tomatoes, halved
13 -
1/2 cup crumbled feta cheese
14 -
1/4 cup fresh dill, chopped, for garnish
15 -
1 lemon, cut into wedges, for serving
# Instructions:
01 -
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces. Season with salt and pepper. Cook for 3-5 minutes until lightly browned on all sides. Remove chicken and set aside.
02 -
Add 1/2 yellow onion, finely chopped, to the pot and cook for 3-4 minutes until softened. Stir in 3 cloves garlic, minced, and cook for another minute until fragrant.
03 -
Return chicken to the pot. Stir in 1 1/2 cups long-grain white rice (rinsed), 3 cups low-sodium chicken broth, 1/4 cup fresh lemon juice, 1 tbsp dried oregano, and 1/2 tsp black pepper. Season with salt to taste. Bring the mixture to a boil, setting the stage for your incredible 30-Minute One-Pot Greek Chicken and Lemon Rice.
04 -
Reduce heat to low, cover the pot tightly, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid during this time to ensure the best 30-Minute One-Pot Greek Chicken and Lemon Rice.
05 -
Remove the pot from heat. Stir in 5 oz fresh spinach and 1 cup cherry tomatoes, halved, until the spinach wilts. Cover again and let it rest for 5 minutes. This resting period is key for the perfect texture of your 30-Minute One-Pot Greek Chicken and Lemon Rice.
06 -
Fluff the rice gently with a fork. Divide the 30-Minute One-Pot Greek Chicken and Lemon Rice among four plates. Garnish each serving with 1/2 cup crumbled feta cheese, 1/4 cup fresh dill, chopped, and a lemon wedge for serving.
# Notes:
01 -
For a vegetarian option, omit the chicken and use vegetable broth. You can add a can of drained chickpeas with the rice for extra protein.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or in the microwave.
03 -
Enhance the Greek flavors by serving with a side of tzatziki sauce or a simple cucumber and tomato salad.
04 -
Ensure your pot has a tight-fitting lid for optimal rice cooking. If your rice isn't quite done, add a tablespoon or two of hot water, cover, and cook for another 2-3 minutes.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Knife
04 -
Measuring cups
05 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 543 kcal
Total Fat: 16 g
Total Carbohydrate: 64 g
Protein: 34 g