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!
Whisk together all ingredients in a small bowl and store in an airtight container.
Preheat oven to 400 F
In a large bowl, whisk together lemon juice, olive oil, and Greek seasoning. Add the chicken, sprinkle with the salt, and toss to coat.
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.
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.
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.
Whisk together all ingredients for the lemon dill sauce in a small bowl. Drizzle over the chicken and veggies and serve!
*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.