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The Zesty Greek Chicken and Lemon Rice Skillet is a culinary gem that transports you to the sun-drenched shores of the Mediterranean with every bite. This vibrant dish is a harmonious blend of tender chicken thighs, zesty lemon, and aromatic herbs, all cooked together in a single skillet for a hassle-free meal that's bursting with flavor. The combination of juicy chicken, fluffy lemon-infused rice, and colorful vegetables not only makes for a satisfying dinner but also creates an eye-catching presentation that is sure to impress at any gathering.

Zesty Greek Chicken and Lemon Rice Skillet

Discover the vibrant flavors of Zesty Greek Chicken and Lemon Rice Skillet, a delightful dish that captures the essence of Mediterranean cuisine. Featuring juicy chicken thighs marinated in a zesty blend of lemon, garlic, and herbs, this one-skillet meal also includes fluffy lemon-infused rice and colorful vegetables for a healthy, visually appealing dinner. Perfect for busy nights or special occasions, it’s an easy way to impress your guests with minimal effort while savoring the taste of the sun-kissed Mediterranean.
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 tablespoon extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

1 cup long-grain rice, rinsed

2 cups low-sodium chicken broth

Zest and juice of 1 large lemon

1 cup cherry tomatoes, halved

1 cup fresh baby spinach

1/2 cup crumbled feta cheese

Fresh parsley, chopped, for garnish

Instructions
 

Season the Chicken:

    - In a mixing bowl, combine the extra virgin olive oil, dried oregano, garlic powder, onion powder, smoked paprika, salt, and black pepper.

      - Add the chicken thighs to the bowl and ensure they are well-coated in the spice mixture. For best results, let marinate for at least 15 minutes to allow the flavors to infuse.

        Brown the Chicken:

          - Heat a large skillet over medium-high heat.

            - Once hot, add the marinated chicken thighs. Cook for about 5-7 minutes on each side, until they are nicely browned and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet, cover with foil, and keep warm.

              Sauté the Rice:

                - In the same skillet, add the rinsed uncooked rice and toast it for approximately 2 minutes, stirring frequently until it becomes slightly golden and fragrant.

                  - Carefully pour in the chicken broth, then add the lemon zest and lemon juice. Increase the heat and bring the mixture to a gentle boil.

                    Cook the Rice:

                      - Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the rice is tender and all the liquid has been absorbed.

                        Add Vegetables:

                          - To the cooked rice, stir in the halved cherry tomatoes and fresh spinach. Cook for an additional 2-3 minutes, or until the spinach has wilted and the tomatoes have warmed through, releasing their juices.

                            Combine Chicken and Serve:

                              - Nestle the browned chicken thighs back into the skillet with the rice and vegetable mixture. Allow everything to heat together for another 2 minutes, allowing the flavors to meld.

                                - Sprinkle crumbled feta cheese over the top and garnish with freshly chopped parsley just before serving.

                                  Plate and Enjoy:

                                    - Serve the zesty chicken and lemon rice hot, savoring the bright and vibrant flavors of this Mediterranean-inspired dish.

                                      Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings

                                        Presentation Tips: Serve the dish in a large shallow bowl, artfully arrange chicken thighs over the rice, and finish with a sprinkle of feta and parsley for a colorful and inviting presentation.