This One Pot Greek Chicken with Lemon Rice is a flavor-packed Mediterranean meal that cooks up easily and will delight the taste buds of all family members. Plus, only ONE POT to clean!
…did I mention that? 😉
So if you have read here for more than a minute, you’ve heard me talk endlessly about the Mediterranean parchment packs with salmon from our Whole Foods. The salmon in them is good, but the star of the show is the rice mixture. It’s packed with delicious goodies like feta and kalamata olives. It’s a dish I’ve tried recreating many times on my own, but never quite nailed it. Until now!
This is a different spin on it, since it uses chicken instead of salmon (though you could sub it out by adjusting to less cooking time for the protein), but the rice mixture is spot on.
The secret is in the lemon zest, so don’t leave it out.
And the best part? It’s a ONE POT meal! ONE! One simple pot to clean- oh happy day! And it’s super easy to clean too if you use an enamel lined dutch oven. Whatever you choose, it needs o be able to go from stove top to oven.
The ingredients take about 20 minutes to prep, but don’t let that throw you, because it’s smooth sailing from there.
A little saute for the onion and garlic to ensure your kitchen smells incredible.
Then, it’s an easy “add everything” and mix. The recipe below provides the details, but it’s beautifully simple and 30 minutes later, dinner is ready!
I use chicken tenders because they are the easiest to quickly cut up for kids and I created this to be an easy family meal. Using bone-in chicken thighs would result in juicer meat, but again, this is how I make it for simplicity’s sake.
She asked for her own bowl while I was snapping photos; she’s a fan.
You also could omit the protein altogether and still cook up a fabulous pot of flavor-packed Greek rice as a base to some grilled salmon. That’d be amazing.
Or just stick to the recipe as written, devour, and enjoy only cleaning that one pot!
One final tip: check your local salad bar for the sundried tomatoes, feta, and kalamata olives. Instead of buying separate ingredients, you can snag a half cup of each for a fraction of the cost!
- 1 lb boneless skinless chicken tenders
- 1 Tbsp olive oil
- 4 garlic cloves, minced
- 1 small onion, finely diced (roughly 1 c)
- 1 cup long grain white rice
- 2¼ c chicken broth
- 1 tsp salt
- 2 lemons, zested and juiced
- 2 Tbsp dried oregano
- ½ cup crumbled feta cheese
- ½ cup sun-dried tomatoes, roughly chopped
- ½ cup kalamata olives, sliced
- parsley (for garnish)
- Preheat the oven to 350 degrees. Chop all ingredients.
- In a large pot (I suggest adutch oven), heat the 1 Tbsp of olive oil over medium high. Add the onion and garlic and saute 2-3 minutes until onions start to become translucent.
- Into the same pot, add rice, broth, salt, lemon juice, lemon zest, oregano, feta, sun-dried tomatoes, and kalamata olives. Stir and bring to a boil.
- Once it reaches a boil, turn off the heat and add chicken to pot. Cover and place in oven.
- Bake for 30 minutes until chicken is cooked through and rice is fluffy.
- Plate and garnish with finely chopped parsley and any remaining lemon zest.