Print

Greek Chicken Lemon Rice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bright, tangy, and quick to prepare, this Greek Chicken Lemon Rice combines tender chicken, fresh vegetables, and feta for a delicious, complete one-skillet meal.

Ingredients

Scale
  • 2 cups cooked rice (white, jasmine, or long-grain)
  • 1 pound chicken breast, diced into bite-size pieces
  • 2 tablespoons olive oil
  • 1 lemon, zested and juiced
  • 1 cup chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, seeded and diced
  • 1 cup feta cheese, crumbled
  • Salt and freshly ground black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat a large skillet over medium heat. Add olive oil.
  2. Season the diced chicken with salt and pepper. Add to the hot skillet in a single layer. Cook for 5–7 minutes until browned and cooked through.
  3. Stir in the lemon juice, lemon zest, and chicken broth. Scrape any browned bits from the pan and simmer for 1–2 minutes.
  4. Add the cooked rice to the skillet. Stir well and cook for 1–2 minutes until heated through.
  5. Remove from heat and fold in cherry tomatoes and cucumber.
  6. Top with crumbled feta and parsley. Adjust salt and pepper before serving. Serve warm.

Notes

For a dairy-free option, omit feta or substitute with toasted pine nuts. For added flavor, add minced garlic when searing chicken.

Find it online: https://www.mealbreeze.com/greek-chicken-lemon-rice/