One-pot Greek Chicken and Rice
Servings: 4
Calories: 633kcal
Bursting with the beautiful Mediterranean flavours of lemon, garlic and oregano, this One-pot Greek Chicken and Rice recipe is easy to make and ideal as a satisfying, family-friendly weeknight meal. Chicken is marinated, then cooked with rice in stock in one pan. The rice soaks up the beautiful juices and the dish is finished with some creamy crumbled feta.
Ingredients
CHICKEN MARINADE
- 600 g boneless, skinless chicken thighs (approximately 5–6 chicken thighs, see note 1 for alternatives)
- 1 tsp freshly minced garlic
- 1 tbsp dried oregano
- ½ tsp sweet paprika
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 3 tbsp lemon juice plus the zest of 1 whole lemon
- 2 tbsp olive oil
RICE
- 1 brown onion, finely diced
- 1 tsp freshly minced garlic
- 300 g white rice (jasmine or basmati)
- 750 ml chicken stock
- 90 g baby spinach leaves, roughly chopped (see note 2 for substitutions)
- ½ tsp freshly cracked black pepper
TO SERVE
- 1 tbsp fresh flat-leaf parsley or oregano, finely chopped
- Fresh lemon slices and lemon zest (optional)
- Feta, crumbled (optional)
Instructions
- Marinate the chicken – Place the chicken thighs in a large bowl with the garlic, oregano, paprika, salt, pepper, lemon juice, lemon zest and olive oil. Use your hands to coat the chicken evenly.
- Start cooking the chicken – Heat a large, heavy-based frying pan over medium heat. Cook the chicken for 5–8 minutes until golden, then set aside.
- Cook the onion and garlic – Add 1–2 tablespoons of water to the same pan to deglaze, loosen all the sticky bits, then add the onion and garlic. Cook, stirring, for 2 minutes, until softened.
- Add the rice and finish cooking the chicken – Add the rice, chicken stock, spinach and pepper. Bring to a gentle simmer, then return the chicken to the pan. Place the lid on, reduce the heat to the lowest setting and cook for 20 minutes.
- Stand – Allow to stand with the lid on for 10 minutes. This will allow for any residual liquid to be absorbed.
- Serve – Top with freshly chopped parsley or oregano, sliced lemon, lemon zest and feta (if using).
Notes
Note 1 – Chicken breast can also be used but does not produce results that are as succulent and juicy. It tends to be a little bit drier.
Note 2 – Substitute the vegetables to suit your taste – spinach, kale, silverbeet (Swiss chard), sliced green beans, diced zucchini (courgette), peas or broccoli florets work well.
Make Ahead
The chicken can be marinated 48 hours before cooking.Leftovers
Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.Nutrition Facts
One-pot Greek Chicken and Rice
Amount per Serving
Calories
633
% Daily Value*
Fat
19
g
29
%
Saturated Fat
4
g
25
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
148
mg
49
%
Sodium
725
mg
32
%
Potassium
882
mg
25
%
Carbohydrates
73
g
24
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
40
g
80
%
Vitamin A
2424
IU
48
%
Vitamin C
17
mg
21
%
Calcium
104
mg
10
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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