Greek Chicken Spinach Rice
Tender chicken, fluffy rice and spinach come together in one skillet with lemon, garlic, oregano and tangy feta.
5 min
Prep
37 min
Cook
4
Serves
560
Calories
Macros · per serving
44g protein
59g carbs
13g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 250 g long-grain white rice
- 200 g baby spinach
- 100 g onion
- 2 clove garlic
- 80 g feta
- 30 ml lemon juice
- 15 ml olive oil
- 1 tsp dried oregano
- 0.25 tsp salt
- 0.25 tsp black pepper
- 75 ml water
Instructions
- 1
Finely chop the onion and garlic. Cut the raw boneless, skinless chicken breast into short strips about 5 mm thick.
- 2
Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute, uncovered. Add the onion and cook for 2 minutes, stirring.
- 3
Add the chicken, oregano, salt and pepper. Cook uncovered over medium-high heat for about 6 minutes, stirring frequently and separating the strips. Check several of the thickest pieces with a food thermometer: they must reach 165°F/74°C. Stir in the garlic for 30 seconds.
- 4
Cook the long-grain white rice according to the package directions, then tip the rice straight into the same skillet. Add the spinach and 75 ml water. Stir carefully, reduce the heat to medium and cover. Cook for 5 minutes, stirring halfway through, until the spinach has wilted and the rice is hot throughout.
- 5
Uncover, add the lemon juice and crumble in the feta. Stir over medium heat for 30 seconds, until the feta softens and no free liquid remains. Divide the chicken, spinach and rice evenly among four plates.
Cook it this week.
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