Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp Greek yogurt (optional for tenderness)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Lemon Rice:
- 1 cup basmati or jasmine rice
- 1 ½ cups chicken broth
- 1 tbsp butter or olive oil
- 2 cloves garlic, minced
- ½ tsp turmeric (adds a golden color and warmth!)
- ½ tsp dried oregano
- Zest of 1 lemon
- Juice of ½ lemon
- ¼ cup fresh parsley, chopped
For Serving:
- Lemon wedges
- Extra chopped parsley
- Crumbled feta cheese (optional but delicious!)
Instructions
Step 1: Marinate the Chicken
- In a bowl, mix olive oil, lemon juice, Greek yogurt, garlic, oregano, paprika, salt, and pepper.
- Coat the chicken in the marinade and let it sit for 15 minutes (or up to 2 hours in the fridge) for maximum flavor.
Step 2: Cook the Chicken
- Heat a large skillet or pan over medium-high heat.
- Add 1 tbsp olive oil, then sear the chicken for 4-5 minutes per side until golden brown.
- Remove the chicken from the pan and set aside (it will finish cooking with the rice later).
Step 3: Make the Lemon Rice
- In the same pan, melt butter and sauté garlic for 30 seconds.
- Stir in turmeric, oregano, and rice, toasting for 1-2 minutes until fragrant.
- Pour in chicken broth, lemon zest, and lemon juice, stirring to combine.
- Place the seared chicken back on top of the rice.
Step 4: Simmer to Perfection
- Cover the pan, reduce heat to low, and simmer for 15-18 minutes, until the rice absorbs all the liquid.
- Remove from heat and let sit covered for 5 minutes.
- Fluff the rice with a fork and sprinkle with fresh parsley.
Step 5: Serve & Enjoy!
- Plate the Greek chicken and lemon rice together.
- Garnish with lemon wedges, parsley, and crumbled feta cheese if desired.
- Serve warm and enjoy the Mediterranean goodness!
Notes
Best Ways to Serve Greek Chicken and Lemon Rice
✔ With a Side of Tzatziki – Cool and creamy to balance the citrusy flavors.
✔ With a Greek Salad – Cucumbers, tomatoes, olives, and feta make a perfect pairing.
✔ In a Wrap or Pita – Turn leftovers into a Greek-style wrap with lettuce and tzatziki.
✔ With Roasted Veggies – Serve with roasted zucchini, bell peppers, or asparagus.
✔ As Meal Prep – Store for quick and delicious lunches all week.