Greek Chicken with Lemon Rice and Tomatoes: An Easy One-Pan Meal

Introduction

Welcome to a Mediterranean-inspired favorite that comes together in one skillet: Greek Chicken with Lemon Rice and Tomatoes. This dish delivers juicy chicken, zesty lemon rice, and bright vegetables in minutes, making it perfect for busy weeknights. The one-pan approach means minimal cleanup, more time for your family, and fewer pots to wash. Plus, it packs protein, fiber, and vitamin C from tomatoes and greens in a comforting, flavorful bowl.

The Mediterranean diet is widely recognized for its numerous health benefits, supported by leading health organizations. Learn more about the benefits of the Mediterranean diet.

Why You’ll Love Greek Chicken with Lemon Rice and Tomatoes

• Easy one-pan preparation.
• Bursting with fresh Mediterranean flavors.
• High in protein, helping you stay satisfied.
• Naturally gluten-free, suitable for many diets.
• Perfect for weeknight dinners or Sunday meal prep.

Ingredients + Notes/Substitutions

Chicken Seasoning

• 1 tbsp paprika
• 1 tbsp garlic powder
• 2 tsp dried oregano
• ¼ tsp red pepper flakes
• ¼ tsp salt
• ¼ tsp black pepper

Chicken & Base

• 1.5 lb chicken breasts, skinless and boneless, diced
• 2 tbsp olive oil

Lemon Rice, Veg & Legumes

• 1 cup cherry tomatoes, halved
• 6 cloves garlic, minced
• 1 tsp dried oregano
• ¼ tsp salt
• ¼ tsp black pepper
• 1 cup spinach, chopped
• 2 cups cooked basmati rice
• 15 oz can chickpeas, rinsed and drained

Brightening Finish

• 1 lemon, juiced
• 1 cup feta cheese, crumbled
• 1 tbsp extra virgin olive oil
• ¼ tsp dried oregano
• 2 tbsp fresh dill, chopped
• Lemon wedges for serving
• Fresh dill, chopped (garnish)

Notes & Substitutions

• Spices can shift: smoked paprika, chili powder, or a pinch of cayenne work well.
• Swap chicken: use thighs, turkey, or even firm tofu for a vegetarian twist.
• Rice swaps: jasmine rice, quinoa, or cauliflower rice for lower carbs.
• Veg swaps: kale, arugula, or sun-dried tomatoes add color and texture.
• Cheese swaps: goat cheese, ricotta, or vegan feta if needed.

Equipment

• Large skillet (12 inches or bigger)
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring spoons and cups

Instructions

Preparing the Chicken

• In a small bowl, combine paprika, garlic powder, dried oregano, red pepper flakes, salt, and black pepper.
• Coat the diced chicken evenly with the spice mix.
• Heat a large skillet over medium-high heat and add olive oil.
• When hot, sear the chicken for 4 minutes on one side, then flip and cook another 4 minutes on the other side.
• Remove the chicken from the skillet and set aside.

Making the Lemon Rice

• In the same skillet, add a splash of olive oil if needed.
• Sauté cherry tomatoes with garlic, oregano, salt, and pepper for about 2 minutes until tomatoes soften.
• Stir in spinach and cook 2 minutes until it wilts.
• Add the cooked basmati rice and chickpeas; mix well.
• Squeeze the lemon juice over the mixture and cook 2–3 minutes to warm through.

Assembling the Dish

• In a small bowl, combine feta cheese, olive oil, oregano, and fresh dill.
• Stir half of this feta mixture into the skillet and blend it with the rice.
• Return the cooked chicken to the skillet and heat until warmed through.
• Finish by sprinkling the remaining feta mixture on top and garnish with lemon wedges and dill.
• Serve hot and enjoy.

Pro Tips & Troubleshooting

• Ensure the skillet is hot before adding the chicken to get a good sear.
• Don’t overcrowd the pan; work in batches if needed to avoid steaming.
• Use fresh lemon juice for bright acidity.
• Taste early and adjust salt and pepper as needed.
• Don’t overcook the spinach to keep it vibrant and tender.

Serving, Storage & Variations

Serving Suggestions

• Serve as a complete bowl with a simple Greek salad on the side.
• Pair with warm pita for a fuller meal.

Storage Tips

• Leftovers store in airtight containers in the fridge up to 3–4 days.
• Freeze cooked chicken and rice separately for longer storage.
• Reheat in a skillet with a splash of broth to refresh the flavors.

Variations

• Vegetarian/Vegan: use tofu or tempeh or extra chickpeas.
• Pescatarian: swap chicken for grilled shrimp or salmon.
• Added Crunch: toss in toasted pine nuts or sunflower seeds.
• Extra Spicy: add red pepper flakes or a dash of hot sauce.

Nutrition

Each serving offers a hearty balance of protein, carbs, and good fats. The dish features a bright lemon note, creamy feta, and fiber from chickpeas and greens, making it a wholesome option for active days.

Olive oil, a staple in Mediterranean cuisine and used in this recipe, is known for its many health benefits, particularly its role in a heart-healthy diet. Find out more about the health benefits of olive oil.

Note: Values reflect a standard serving size of 1 bowl (17 oz). This dish provides a robust protein boost along with dietary fiber, supporting steady energy and fullness.

FAQ

Conclusion

Greek Chicken with Lemon Rice and Tomatoes offers bright, comforting flavors in a streamlined, one-pan format. It’s simple enough for weeknights and flavorful enough to feel special. The balance of protein, greens, and citrus keeps it nourishing for busy families. Give this quick Greek-inspired dish a try, and share your experience in the comments with your tweaks and ratings.

Greek Chicken with Lemon Rice and Tomatoes: An Easy One-Pan Meal

This easy one-pan Greek chicken recipe features tender chicken breasts seasoned with aromatic spices, seared to perfection, and then combined with a vibrant mix of cherry tomatoes, garlic, spinach, basmati rice, and chickpeas. Finished with a zesty lemon squeeze and a creamy feta-dill topping, it’s a flavorful and convenient meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner

Servings 4 people

Calories 660 kcal

Equipment

• Small Bowl
• Large Skillet

Ingredients

  

Chicken Seasoning

• 1 tbsp paprika
• 1 tbsp garlic powder
• 2 tsp dried oregano for chicken
• 1/4 tsp red pepper flakes
• 1/4 tsp salt for chicken
• 1/4 tsp black pepper for chicken
• 1.5 lb chicken breasts skinless, boneless, diced

Skillet Base

• 2 tbsp olive oil for searing chicken
• 1 tbsp olive oil for tomatoes
• 1 cup cherry tomatoes halved
• 6 cloves garlic minced
• 1 tsp dried oregano for skillet base
• 1/4 tsp salt for skillet base
• 1/4 tsp black pepper for skillet base
• 1 cup spinach chopped

Rice & Chickpea Mixture

• 2 cups basmati rice cooked
• 15 oz can chickpeas rinsed and drained
• 1 lemon juiced

Feta Topping & Garnish

• 1 cup feta cheese crumbled
• 1 tbsp extra virgin olive oil
• 1/4 tsp dried oregano for topping
• 2 tbsp fresh dill chopped, for topping
• Lemon cut into wedges
• Fresh dill chopped, for garnish

Instructions

 

Prepare Chicken

• Combine paprika, garlic powder, 2 tsp dried oregano, red pepper flakes, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl.
• Cover the diced chicken breasts with the prepared spice mixture.

Cook Chicken

• Heat 2 tbsp olive oil in a large skillet over medium-high heat.
• Add the seasoned chicken to the hot skillet, searing for 4 minutes on each side until fully cooked; then remove from the skillet.

Build Skillet Base

• Add 1 tbsp olive oil, halved cherry tomatoes, minced garlic, 1 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper to the same skillet, stirring and cooking for 2 minutes until the tomatoes soften.
• Stir in the chopped spinach and cook for another 2 minutes until it wilts.

Combine Rice and Chickpeas

• Add the cooked basmati rice and rinsed, drained chickpeas to the skillet, stirring to combine.
• Squeeze the juice from one lemon over the mixture and cook for 2-3 minutes.

Prepare Feta Topping

• In a bowl, combine crumbled feta cheese, 1 tbsp extra virgin olive oil, 1/4 tsp dried oregano, and 2 tbsp chopped fresh dill.

Finish and Serve

• Stir half of the feta mixture into the skillet, then return the cooked chicken and cook until reheated.
• Remove from heat, sprinkle with the remaining feta mixture, and garnish with lemon wedges and fresh dill before serving. Squeeze additional lemon juice from wedges for extra acidity, if desired.

Notes

For an extra burst of flavor, squeeze fresh lemon juice over each serving. This dish is excellent for meal prepping and can be easily adapted with your favorite vegetables.