Greek Chicken Lemon Rice (Print Version)

# Ingredients:

01 - 1.5 pounds skinless boneless chicken thighs.
02 - 3 tablespoons olive oil, divided.
03 - 2 teaspoons dried oregano, divided.
04 - 1 teaspoon paprika.
05 - ½ teaspoon salt, divided.
06 - ¼ teaspoon red pepper flakes.
07 - 8 ounces grape tomatoes, halved.
08 - 5 cloves garlic, minced.
09 - 5 ounces fresh spinach, chopped.
10 - 4 tablespoons fresh lemon juice, divided.
11 - 2 cups cooked jasmine rice.
12 - 15 ounces canned chickpeas, drained.
13 - 6 ounces feta cheese, cubed.
14 - 2 tablespoons fresh oregano, chopped (optional).

# Instructions:

01 - Season chicken thighs with oregano, paprika, salt, and red pepper flakes.
02 - Cook chicken in olive oil 5 minutes each side until done. Remove from pan.
03 - Sauté tomatoes, garlic, oregano in same pan. Add spinach until wilted.
04 - Stir in cooked rice, chickpeas, lemon juice, and remaining tomatoes.
05 - Mix feta with olive oil, lemon juice, and oregano.
06 - Mix half feta into rice, add chicken, top with remaining feta and herbs.

# Notes:

01 - Can be made dairy-free by omitting feta.
02 - Great for meal prep.
03 - Use chicken juices to flavor rice.

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