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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.