One Pot Greek Chicken and Rice

One Pot Greek Chicken & Rice

This one pot Greek chicken and rice is loaded with flavor and the perfect answer to quick weeknight meals! Chicken is seasoned with Greek seasoning, cooked together with rice for 20 minutes, then topped roasted veggies and an easy lemon-dill sauce for a complete healthy meal!

One Pot Greek Chicken & Rice with roasted vegetables

I have made a LOT of this one pot Greek chicken and rice in the past week! It started off as an Instant Pot recipe that turned out great the first time (just needed more seasoning) but I just could not replicate that earlier success. So instead, I decided to convert this to a stovetop meal, which is even more accessible for everyone! Luckily, it came out great, and also, my freezer is stocked with Greek chicken for future use (last night I used it for stuffed potatoes, YUM)!

One Pot Greek Chicken & Rice

First things first, let’s chat about rice. I don’t personally tolerate cauliflower, which makes cauliflower rice a no-go for me. I also don’t tolerate brown rice very well (nor do I particularly enjoy it), but I have found that I do personally tolerate white rice, especially jasmine rice, which is what I’ve used here. So when I was thinking about how to go about making this one pot Greek chicken and rice dinner, I finally settled on using white rice.

As I talked a bit about in this post, I’ve done a lot of work to figure out what works best for my body, and eating white rice 1-2 times a week in a reasonable portion is working great for me right now! My point is: figure out what works best for you and do that. That is my goal for this site, not to steer you toward one particular diet, but rather to give you the tools to help you figure out what works best for you, and then give you the modifications to suit any recipe to your needs!

If you did want to make this recipe Paleo, I’d recommend just searing the chicken for longer until it was fully cooked through, and roasting the cauliflower along with the other veggies instead of doing it as a one-pot meal – because you don’t want mushy cauliflower!

One Pot Greek Chicken & Rice

The first step in this process is a quick marinade for the chicken. You can either toss this together right before cooking, or marinade overnight for more flavor. This marinade also works well for Greek kabobs! Next, you’ll sear the chicken, remove it from the pan, then pour in the broth to whisk up all the good bits leftover from the chicken. Then you add the rinsed rice, but the chicken back in the pan, cover, and cook for 20 minutes and voila! Juicy, tender chicken and flavorful, perfectly-cooked rice are ready.

At the same time, you’ll be roasting the vegetables in the oven, which you can also change to your liking! I thought about making this a full-on one pot meal, but I love roasted veggies over steamed any day. Oh yeah, and then you top it off with the lemon, dill, and feta sauce for an extra punch of flavor! Traditional Greek food calls for tzatziki, which you can totally use here, but I’m not the hugest fan of cucumbers so I thought I’d try something different here. It is so simple, and SO GOOD!

One Pot Greek Chicken & Rice

I hope you enjoy this simple one pot dish!

One Pot Greek Chicken & Rice with roasted vegetables
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One Pot Greek Chicken and Rice

This one pot Greek chicken and rice is the perfect easy one-pot meal with flavorful rice, tender and juicy chicken, roasted vegetables, and a tangy lemon feta sauce!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

For the Chicken

  • 2 pounds boneless, skinless chicken thighs
  • 2 teaspoons Greek seasoning (store-bought or recipe below)
  • 1 teaspoon coarse sea salt
  • 1/4 cup lemon juice (about 2 lemons)
  • 1/4 cup olive oil
  • 1/2 tablespoon red wine vinegar
  • 1/2 cup sliced leek tops (may substitute one large, diced shallot if not low FODMAP)

For the Rice*

  • 1 1/2 cups white jasmine rice
  • 2 cups water
  • 2 tablespoons lemon juice (about one lemon)
  • 3/4 teaspoon coarse sea salt

For the Vegetables

  • 1 red bell pepper, cut into 1-inch chunks
  • 1 zucchini, sliced
  • 1/2 red onion, cut into 1-inch chunks (omit for low FODMAP)
  • 1 bunch broccolini (substitute broccoli for low FODMAP)
  • 1/2 teaspoon Greek seasoning
  • 1/2 teaspoon coarse sea salt
  • 1 tablespoon olive oil

For the Lemon Dill Sauce

  • 1/2 cup avocado oil mayo
  • 1 tablespoon lemon juice (about 1/2 lemon)
  • 1/2 teaspoon dried dill
  • 1 tablespoon garlic olive oil (1/4 teaspoon garlic powder if not low FODMAP)
  • 2 tablespoons feta

For the Greek Seasoning (if using):

  • 1 1/2 tablespoons oregano
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cinnamon
  • 2 teaspoons paprika
  • 2 teaspoons dried parsley
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried dill

Instructions

For the Greek Blend

  1. Whisk together all ingredients in a small bowl and store in an airtight container.

For the Greek Chicken & Rice

  1. Preheat oven to 400 F

  2. In a large bowl, whisk together lemon juice, olive oil, and Greek seasoning. Add the chicken, sprinkle with the salt, and toss to coat. 

  3. Toss chopped vegetables with olive oil, sea salt, and Greek seasoning. Spread onto a large rimmed baking sheet and bake for 25-30 minutes, until browned.

  4. Heat a large cast iron skillet or other heavy-bottomed pot with lid over medium-high heat with 1 tablespoon olive oil. Sear chicken 2-3 minutes per side, until browned, then remove from pot. You may need to work in two batches. 

  5. Add the water to the pot and bring to a boil, whisking to bring up the browned bits of chicken at the bottom of the pan. Rinse the rice, then whisk into the boiling water along with the salt and lemon juice. Reduce heat to medium-low, then add the chicken. Cover and cook for 20 minutes. Taste rice for donenness and cook up to 10 more minutes depending on preference. Remove lid and top with roasted vegetables.

For the Lemon Dill Sauce

  1. Whisk together all ingredients for the lemon dill sauce in a small bowl. Drizzle over the chicken and veggies and serve!

Recipe Notes

*For the Paleo Variation:

Combine 4-6 cups cauliflower rice, 1 tablespoon olive oil, 1/2 teaspoon greek blend, 1 tablespoon lemon juice, salt, and pepper, and spread on a rimmed baking sheet. Roast alongside veggies, tossing halfway through. 

For the chicken, sear 5-7 minutes per side, until fully cooked through. Assemble bowls with cauliflower rice, roasted veggies, chicken, and lemon-dill sauce.

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1 Comment

  • Reply
    Albert Bevia
    January 9, 2018 at 9:28 am

    Everything about this recipe calls my name, this is truly stunning, I can imagine all the incredible flavors in this one-pot dish, can´t wait to try this out 🙂

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