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Welcome to the world of zesty flavors and vibrant aromas with our Zesty One-Pot Greek Chicken & Lemon Rice. This dish is a delightful marriage of succulent chicken, aromatic herbs, and bright citrus that transports you straight to the sun-drenched shores of Greece. With its vibrant colors and enticing flavors, this meal not only pleases the palate but also brings a splash of joy to your dining table.

One-Pot Greek Chicken and Lemon Rice

Discover the vibrant flavors of Greece with our Zesty One-Pot Greek Chicken & Lemon Rice. This easy-to-make dish combines succulent chicken thighs, fluffy rice, and fresh ingredients like lemon, cherry tomatoes, and aromatic herbs for a delightful meal that sings with Mediterranean essence. Perfect for busy weeknights, it not only offers convenience but also a nourishing and colorful dining experience for the whole family. Embrace the joy of cooking and elevate your meals today!
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Ingredients
  

4 boneless, skinless chicken thighs

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper, to taste

1 cup long-grain rice (such as basmati or jasmine)

2 cups low-sodium chicken broth

1/4 cup freshly squeezed lemon juice (about 2 lemons)

Zest of 1 lemon

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, pitted and halved

1/4 cup fresh parsley, chopped (for garnish)

Feta cheese, crumbled (optional, for serving)

Instructions
 

Sear the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, oregano, thyme, and paprika. Once the oil is hot, add the chicken thighs to the pot and sear for about 5-7 minutes on each side until they are golden brown. Remove the chicken from the pot and set aside.

    Cook the Aromatics: In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.

      Add Rice and Broth: Stir in the rice, making sure it’s well coated with the onion and garlic mixture. Pour in the chicken broth, lemon juice, and lemon zest. Mix everything together, ensuring there are no clumps of rice.

        Combine and Cook: Place the seared chicken thighs back into the pot, nestling them into the rice. Bring the mixture to a gentle simmer. Cover the pot with a lid, reduce the heat to low, and cook for about 20-25 minutes or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F/75°C).

          Add Veggies: Once the rice is cooked, carefully stir in the cherry tomatoes and Kalamata olives. Cover the pot again and let it sit for 5 minutes off the heat. This will warm the tomatoes and olives without overcooking them.

            Fluff and Serve: Before serving, fluff the rice with a fork. Taste and adjust seasoning if necessary. Serve hot, garnished with freshly chopped parsley and crumbled feta cheese if desired.

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings