Greek Chicken and Lemon Rice is a vibrant, nutritious, and flavor-packed dish that brings the essence of the Mediterranean to your kitchen. With juicy, well-seasoned chicken thighs, zesty lemon rice, fresh spinach, and a tangy feta cheese mixture, this one-pot meal is both convenient and deeply satisfying. It’s ideal for busy weeknights when you want something wholesome yet quick to prepare.

Why You’ll Love This Recipe

This dish is a perfect example of how simple ingredients can yield a bold and memorable meal. The chicken is seasoned to perfection and cooked until golden, while the rice is infused with lemon juice and enriched with garlic, spinach, and chickpeas. The addition of a fresh feta cheese mixture on top creates a delightful contrast in taste and texture. Plus, it’s a complete meal cooked in one pot, which means fewer dishes and more flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken

• 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

For the Greek Lemon Rice

• 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 canned chickpeas, drained

For the Feta Cheese Mixture

• 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

Directions

Cook the Chicken

1. Season chicken thighs with dried oregano, paprika, salt, and red pepper flakes.

2. Heat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes.

3. Add 2 tablespoons olive oil, then place the chicken in the skillet. Cook undisturbed for 5 minutes.

4. Flip the chicken, reduce heat to low-medium, and cook for another 5 minutes, or until the internal temperature reaches 165°F (74°C).

5. Remove the chicken from the skillet and set aside.

Prepare the Greek Lemon Rice

1. In the same skillet, add 1 tablespoon olive oil, half of the halved tomatoes, minced garlic, 1 teaspoon oregano, and ¼ teaspoon salt.

2. Cook on medium heat for 2 minutes until the tomatoes soften.

3. Stir in chopped spinach until wilted.

4. Add cooked jasmine rice and chickpeas, followed by 3 tablespoons lemon juice and the remaining tomatoes.

5. Stir and reheat on medium heat. Add more olive oil if desired.

Make the Feta Cheese Mixture

1. In a medium bowl, combine diced feta, 1 tablespoon olive oil, 1 tablespoon lemon juice, ¼ teaspoon oregano, and chopped fresh oregano if using.

2. Toss to coat the cheese evenly.

Assemble the Dish

1. Stir half of the feta mixture into the rice.

2. Slice the cooked chicken and add it to the skillet with the rice.

3. Reheat if needed, then top with the remaining feta mixture and garnish with fresh oregano.

4. Season with additional salt and pepper to taste.

Servings and Timing

This recipe makes approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Protein Swap: Use boneless chicken breasts, turkey, or even tofu for a vegetarian twist.

• Grain Alternatives: Try it with basmati rice, brown rice, or quinoa for added fiber.

• Extra Vegetables: Add artichokes, zucchini, or bell peppers for a more vegetable-rich version.

• Cheese Options: Substitute with goat cheese or omit entirely for a dairy-free meal.

• Herb Enhancement: Use fresh dill or parsley instead of oregano for a different herb profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over low-medium heat, adding a splash of water or olive oil to refresh the texture.
This dish can be frozen, though the texture of the rice and feta may change slightly. Freeze in individual portions for up to 2 months.

FAQs

Can I use brown rice instead of jasmine rice?

Yes, brown rice can be used. Make sure it’s fully cooked before adding, as it takes longer to cook than jasmine rice.

Is this recipe gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free, but always check packaging for cross-contamination warnings.

Can I make this dish vegetarian?

Absolutely. Omit the chicken and consider adding extra chickpeas or tofu for protein.

What can I substitute for feta cheese?

Goat cheese, ricotta salata, or a dairy-free feta alternative all work well.

Can I use canned tomatoes instead of grape tomatoes?

You can, but it will change the texture. Use whole canned tomatoes and chop them before adding.

Can I prepare this ahead of time?

Yes, this is great for meal prep. Prepare everything and store in the refrigerator. Reheat when ready to serve.

How spicy is this recipe?

It’s mildly spicy due to the red pepper flakes. Adjust or omit them to control heat level.

What’s the best pan to use?

A heavy-bottomed, high-sided skillet such as cast iron or stainless steel is ideal for even cooking and flavor development.

Can I add olives to this recipe?

Yes, Kalamata olives add a briny kick and pair well with the other Mediterranean flavors.

Does this recipe work for lunch meal prep?

Definitely. Portion into containers and store in the fridge for easy weekday lunches.

Conclusion

Greek Chicken and Lemon Rice is a beautiful fusion of bold, fresh flavors and practical cooking. With protein-rich chicken, hearty rice, and a zesty feta topping, this one-pot meal is as satisfying as it is simple. Whether for dinner with family or weekly meal prep, it’s a versatile and nutritious recipe you’ll return to time and again.

Greek Chicken and Lemon Rice (30 Minutes, One-Pot)

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2–3 servings
• Category: Lunch, Dinner
• Method: Grilled, Stovetop
• Cuisine: Greek, Mediterranean
• Diet: Vegetarian

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Description

This Greek Chicken Quinoa Bowl is a nutrient-packed, Mediterranean-inspired dish layered with juicy lemon-herb grilled chicken, fluffy quinoa, fresh veggies, creamy tzatziki, and crumbled feta. It’s perfect for meal prep, a quick lunch, or a balanced dinner!

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Ingredients

For the Chicken Marinade:
▢ 2 boneless, skinless chicken breasts
▢ 2 tbsp olive oil
▢ Juice of 1 lemon
▢ 2 cloves garlic, minced
▢ 1 tsp dried oregano
▢ Salt and pepper, to taste

For the Quinoa:
▢ 1 cup quinoa
▢ 2 cups chicken or vegetable broth (for cooking quinoa)

For the Veggies:
▢ 1 cucumber, diced
▢ 1 pint cherry tomatoes, halved
▢ 1/2 red onion, thinly sliced
▢ 1/4 cup Kalamata olives, pitted and sliced
▢ 1/4 cup fresh parsley, chopped
▢ 1/2 cup crumbled feta cheese

For the Tzatziki Sauce:
▢ 1/2 cup Greek yogurt
▢ 1/4 cucumber, grated
▢ 1 tbsp fresh dill, chopped
▢ 1 tbsp olive oil
▢ 1 tsp lemon juice
▢ Salt and pepper, to taste

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Instructions

Instructions:

Marinate the Chicken:

1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.

2. Add chicken breasts and coat evenly.

3. Marinate for at least 30 minutes or overnight in the refrigerator.

Cook the Quinoa:

1. Rinse quinoa under cold water.

2. In a saucepan, combine quinoa and broth. Bring to a boil.

3. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.

Grill or Pan-Sear the Chicken:

1. Heat grill or skillet over medium-high heat.

2. Cook marinated chicken for 6-7 minutes per side or until golden brown and cooked through (165°F/75°C).

3. Let rest, then slice into strips.

Prepare the Veggies:

1. While chicken cooks, prep the cucumber, tomatoes, red onion, olives, and parsley.

2. Toss veggies in a bowl with a light drizzle of olive oil, salt, and pepper.

Make the Tzatziki Sauce:

1. In a bowl, combine Greek yogurt, grated cucumber, dill, olive oil, and lemon juice.

2. Season with salt and pepper. Stir until smooth.

Assemble the Bowl:

1. In serving bowls, layer quinoa, chicken, and veggies.

2. Top with crumbled feta and drizzle with tzatziki sauce.

3. Serve immediately or store in the fridge for later.

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Notes

• Great for meal prep – store components separately for best texture.

• Swap chicken for chickpeas or falafel for a vegetarian version.

• Add avocado or hummus for extra richness.