Greek Chicken and Rice

One Pot Greek Chicken and Rice is the perfect weeknight dinner. Full of flavor and easy to make, it's great for meal prep too!

Prep Time20

Cook Time25

Total Time45

Servings: 2 cup servings

Calories: 459kcal

Ingredients

1 tablespoon extra virgin olive oil
1 pound boneless skinless chicken breasts cut in ¼ inch cubes
½ cup diced onion
1 tablespoon minced garlic
1 cup chopped spinach
1 cup diced red bell peppers
1 cup halved cherry tomatoes
½ cup diced onion
¼ cup pitted kalamata olives
1 tablespoon minced garlic
2 ½ cups chicken stock
1 cup dry white jasmine rice
¼ cup red wine vinegar
1 teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon salt
½ cup crumbled feta cheese

Instructions

Heat a large sauté pan over medium high heat. Add the olive oil to the pan.
Add the chicken to the pan and sauté for 9-10 minutes, until the edges start to brown. (The chicken doesn’t have to be completely cooked because it will continue to cook)
Add the spinach, peppers, cherry tomatoes, onion, kalamata olives and garlic to the pan with the chicken. Sauté for an additional 5 minutes.
Stir in the chicken stock, rice, red wine vinegar, oregano, pepper and salt.
Cover the pan and cook over medium heat for 10 minutes, stirring every few minutes. (Pro Tip: to speed up cook time, microwave your broth until warm before adding to the pan)
After 10 minutes, add ½ cup feta cheese and stir to combine.
Serve in a bowl, top with extra feta cheese and enjoy!

Notes

Long grain jasmine rice is our usual go to for this recipe and it works well and cooks in a timely fashion. You can use brown rice or quinoa but it would likely extend the cook time and amount of stock needed to adjust accordingly.

Cubed pork would be a great protein for this recipe as well.

Nutrition