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One Skillet Greek Lemon Chicken and Rice
Ingredients
2 tablespoons
extra virgin olive oil
1 pound
boneless chicken breasts or thighs
2 teaspoons
dried oregano
1 teaspoon
paprika
1/2 teaspoon
cayenne pepper
2 tablespoons
fresh thyme leaves
salt and black pepper
to taste
4 tablespoons
salted butter
1
lemon, sliced
1/2 cup
dry orzo
1 cup
dry rice
2
shallots, thinly sliced
4 cloves
garlic, chopped
3-4 cups
low sodium chicken broth
2 cups
chopped spinach
1/2 cup
pitted green olives, crushed
1/2 cup
crumbled feta cheese
1/2 cup
fresh basil leaves
2 tablespoons
lemon juice
Instructions
STEP 1
Preheat the oven to 425° F.,
STEP 2
In a large oven-safe skillet, combine 1 tablespoon olive oil, chicken, oregano, paprika, cayenne, 1 tablespoon thyme, salt, and pepper. Toss to coat. Set the skillet over high heat. Sear on both sides until golden, 3-5 minutes. Remove everything from the skillet.,
STEP 3
To the skillet, add 3 tablespoons butter, the orzo, rice, shallots, garlic, and 1 tablespoon of thyme. Cook until the rice is toasted. During the last 2 minutes of cooking, add 1 more tablespoon of butter and the lemon slices. Allow the butter to brown around the lemons.,
STEP 4
Pour in 3 cups broth. Mix in the spinach. Season with salt and pepper. Bring to a boil. Slide the chicken and any juices left on the plate back into the skillet. Bring to a boil. Cover the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes, until most of the liquid has cooked into the rice, but not all of it. If needed, add more broth. Bake, uncovered for 10-15 minutes or until the chicken is cooked through.,
STEP 5
Meanwhile, mix the olives, feta, basil, and lemon juice. Drizzle over olive oil and season with salt.,
STEP 6
Serve the chicken and rice topped with feta, olives, and fresh basil. Sometimes I like to add avocado too!
Nutrition Facts
(per serving)
Calories:
555 calories
Servings:
6 servings
Carbohydrates:
37 g
Fat:
30 g
Fiber:
3 g
Protein:
41 g
Sugar:
2 g
Meal Effort
Preparation:
17 minutes
Cook:
33 minutes
Total:
50 minutes