Easy Greek Lemon Chicken Bowl

Greek Lemon Chicken Rice Bowl

Prep time: 10 minutes Cook time: 25 minutes Mood: Greek sunshine in a bowl

Ingredients

  • Boneless, skinless chicken thighs
  • Olive oil
  • Garlic, minced
  • Dried oregano + optional fresh oregano
  • Paprika + red pepper flakes
  • Grape tomatoes, halved
  • Fresh spinach
  • Chickpeas
  • Cooked jasmine rice
  • Fresh lemon juice
  • Feta cheese, diced small

Instructions

  1. Sear the chicken. Heat olive oil in a large skillet or pot. Add chicken thighs, season with salt, oregano, paprika, and red pepper flakes. Cook until golden and juicy.
  2. Build the flavor base. Add minced garlic and halved tomatoes. Let them soften and blister — the pan should smell like vacation.
  3. Add the greens and grains. Toss in spinach and chickpeas. Stir until the spinach wilts, then fold in the cooked jasmine rice.
  4. Finish with brightness. Squeeze in fresh lemon juice and sprinkle diced feta over the top. Stir gently so the feta melts slightly into the rice.
  5. Serve and shine. Garnish with fresh oregano and a drizzle of olive oil. Optional: a lemon wedge and a pinch of red pepper flakes for drama.