Chicken Lemon Rice Bowl (Print Version)
# Ingredients:
→ Chicken Prep
01 -
1 teaspoon paprika powder
02 -
1½ pounds of boneless, skinless chicken thighs
03 -
1 teaspoon dried oregano for seasoning
04 -
A pinch of red pepper flakes for some heat (about ¼ teaspoon)
05 -
A small pinch of salt, about ¼ teaspoon
06 -
2 tablespoons of cooking olive oil
→ Zesty Rice
07 -
2 cups of jasmine rice, already cooked
08 -
5 cloves of garlic, minced finely
09 -
8 ounces of grape tomatoes, sliced in half
10 -
5 ounces of fresh spinach, chopped roughly
11 -
1 teaspoon dried oregano for added depth
12 -
¼ teaspoon salt, just a pinch
13 -
A 15 oz can of chickpeas, rinsed and drained
14 -
3 tablespoons of lemon juice, freshly squeezed
15 -
1 tablespoon olive oil (for sautéing veggies)
→ Cheesy Garnish
16 -
6 ounces of feta, cut into small blocks
17 -
¼ teaspoon of dried oregano for seasoning
18 -
1 tablespoon of freshly squeezed lemon juice
19 -
2 tablespoons fresh oregano, finely chopped (save some extra to sprinkle on top)
20 -
1 tablespoon extra virgin olive oil for tossing
# Instructions:
01 -
Grab those chicken thighs and sprinkle them with red pepper flakes, oregano, salt, and paprika until well coated all over!
02 -
Take a big skillet, heat it over medium for about 2 minutes, then pour in olive oil. Cook each thigh for around 5 minutes on both sides until they're brown and the insides hit 165°F. Take them out and let rest.
03 -
In the same pan (don’t clean it — that leftover chicken stuff is pure flavor), toss garlic, tomatoes (half of them), oregano, oil, and salt. Gently cook until the tomatoes soften up and get juicy, around 2 minutes.
04 -
Toss spinach into the softened mix, letting it shrink down. Add in the cooked rice, chickpeas, and lemon juice next. Stir in the rest of the tomatoes and warm everything evenly.
05 -
In a small bowl, toss the feta bits with fresh oregano, dried oregano, a drizzle of olive oil, and lemon juice so they’re coated in herb-y deliciousness.
06 -
Stir some of the feta blend into your rice mixture, place the chicken back in the skillet, and heat it all together. Top with leftover feta and oregano. Taste it—add a little more salt or pepper if needed!
# Notes:
01 -
Keep an eye on your skillet's heat—if it gets too hot, lower it a bit so you don't burn the tasty bits.
02 -
For an extra pop of citrusy flavor, grate off some lemon zest and mix it into the rice before serving.
03 -
Make this dairy-free by skipping the feta or swapping it with a non-dairy alternative you love!