GREEK CHICKEN & RICE
A fresh take on comfort food, Greek chicken and rice is my go-to on busy weeknights and when unexpected company stops by. Boost the health benefits and toss in chopped spinach. -Savannah Lay, Baker City, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.
Nutrition Facts : Calories 436 calories, Fat 21g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 26g protein.
GREEK CHICKEN AND RICE DINNER
Serve this Greek chicken with rice, crisp tender veggies & black olives. Greek Chicken and Rice Dinner is the next best thing to dinner on a Greek island.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat 1/4 cup of the dressing in large skillet on medium heat. Add vegetables; cook and stir 15 min. or until vegetables are crisp-tender. Remove vegetables from skillet; cover to keep warm.
- Add remaining 1/4 cup dressing to skillet. Add chicken; cook 7 min. on each side or until chicken is cooked through. Return vegetables to skillet. Add olives; stir gently until well blended.
- Serve chicken and vegetables over rice.
Nutrition Facts : Calories 430, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
GREEK CHICKEN AND POTATOES RECIPE
This easy Greek chicken and potatoes recipe is a family favorite. The secret is in the lemon-garlic sauce, which doubles up as a marinade. Whether you choose to marinate the chicken for a couple of hours (I usually don't) or cook it right away, the flavors will surprise you in the best way possible.
Provided by Suzy
Categories Dinner
Time 1h15m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
- Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
- Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
- Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
- Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
- Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
- Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!
Nutrition Facts : Calories 473 calories, Sugar 3.1 g, Sodium 654.3 mg, Fat 15.8 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 28 g, Fiber 3.5 g, Protein 54.4 g, Cholesterol 165.5 mg
GREEK CHICKEN DINNER
I received this wonderful recipe from our daughter-in-law, who is from Athens, Greece.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2-3 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown chicken in 1 tablespoon oil. In a greased 9-in. square baking dish, place the carrots, potato and onion. Drizzle with remaining oil and toss to coat. Top with chicken., In a small bowl, combine the parsley, basil, oregano, garlic powder, salt and pepper. Sprinkle over chicken and vegetables; drizzle with lemon juice. , Cover and bake at 375° for 40 minutes. Uncover; bake 15-20 minutes longer or until chicken juices run clear and vegetables are tender.
Nutrition Facts : Calories 282 calories, Fat 12g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 72mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.
ONE-POT GREEK LEMON CHICKEN AND RICE
This Greek lemon chicken meal is made entirely in one pan, and is completely packed with classic Greek flavors! Garnish with minced fresh parsley and lemon zest.
Provided by Chef Nate
Categories World Cuisine Recipes European Greek
Time 1h35m
Yield 6
Number Of Ingredients 17
Steps:
- Whisk garlic, olive oil, oregano, onion, lemon zest, salt, and pepper together in a bowl to form a loose paste for the marinade, adding more oil if necessary. Pour marinade into a resealable plastic bag. Add chicken, massage to coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 15 minutes to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Add olive oil to a large cast iron or heavy oven-safe skillet and heat over medium-high heat. Add chicken to the skillet and cook until browned, 4 to 5 minutes per side. Transfer chicken to a plate and wipe the skillet lightly with a paper towel to remove any blackened bits, reserving some cooking grease in the pan.
- Reduce heat to medium and add onions to the skillet. Cook until softened and slightly charred, 3 to 4 minutes. Add garlic and cook for 1 minute. Stir in rice, oregano, salt, and pepper; cook for 1 minute. Pour in chicken broth, raise temperature to medium-high, and bring to a simmer. Cover with a lid or aluminum foil.
- Transfer skillet to the preheated oven, and bake for 15 minutes. Remove from the oven, place reserved chicken on top of the rice mixture, cover, and return to the oven; bake for 20 minutes. Uncover, place lemon slices atop chicken and rice, and bake until all liquid has been absorbed, rice is tender, and chicken is cooked through, another 10 to 15 minutes.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 25.9 g, Cholesterol 68.6 mg, Fat 14.9 g, Fiber 4 g, Protein 27.6 g, SaturatedFat 2.4 g, Sodium 1855.3 mg, Sugar 3.7 g
GREEK CHICKEN KABOBS WITH RICE
Put a Greek-style twist on your kabobs! Marinate the chicken in a flavorful vinaigrette and serve the skewers on a bed of black olive-studded rice.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat chicken. Refrigerate 30 min. to marinate.
- Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto 6 skewers; thread vegetables onto 6 additional skewers.
- Grill all skewers 8 to 10 min. or until chicken is done and vegetables are crisp-tender, turning after 5 min. and brushing vegetables occasionally with remaining dressing.
- Combine rice and olives. Serve with chicken and vegetables.
Nutrition Facts : Calories 250, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
GREEK CHICKEN AND RICE SOUP (AVGOLEMONO)
Greek Chicken and Rice Soup (Avgolemono) is a traditional recipe with shredded chicken, long-grain rice, and an egg and lemon sauce made into an easy meal.
Provided by Sabrina Snyder
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Add the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt, and pepper for 3-4 minutes or until translucent.
- Add 5 cups of broth, chicken, carrots, oregano, basil, and rice and bring to a boil, then to low heat for 20 minutes, until rice is tender.
- Remove the chicken and shred with two forks before returning to the soup.
- Add the last cup of broth to a blender jar along with lemon juice, egg yolks, and 1/2 cup of the drained cooked rice from the soup.
- Blend until smooth, about 1 minute, then pour into the soup and stir well.
Nutrition Facts : Calories 217 kcal, Carbohydrate 23 g, Protein 16 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 1024 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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ONE POT GREEK CHICKEN AND RICE PILAF RECIPE | LITTLE SPICE JAR
From littlespicejar.com
4.9/5 (23)Category 30 Minute MealsServings 4Total Time 45 mins
- CHICKEN: Combine 2 tablespoons of olive oil, lemon juice, minced garlic, red wine vinegar, salt, pepper, red pepper flakes, and oregano in a zip top bag. Add the chicken breasts, zip the bag and give it a good shake until the chicken breasts are evenly covered in the marinade. Allow the chicken to marinate for 15 minutes and up to 1 hour.
- In a large sauté pan, heat the remaining 1 tablespoon of olive oil over medium high heat. Remove the chicken breasts from the marinade and discard marinade. Cook the chicken breasts for 4-6 minutes per side or [b]until the chicken is all the way cooked through and registers 165ºF on a thermometer[/b]. Remove the chicken to a plate. Cover loosely with a piece of foil and keep warm.
- RICE PILAF: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice, set aside. Place the butter in the same sauté pan and allow it to melt over medium high heat. Add the rinsed rice and allow to toast for 3-4 minutes, stirring frequently so the rice doesn't burn. Add the chicken broth and lemon juice to the pot and allow it to come to a boil. Stir just once to break up any lump. Cover, reduce heat to low and let the rice cook for 8 minutes. At the 8 minute mark, remove the cover, the rice won't be cooked through yet, add the lemon zest and lemon slices to the rice and top with the cooked chicken breasts. Cover and continue to cook for 5-10 minutes or until the liquid dried up and the rice cooked through. Allow to stand for 5 minutes before topping with parsley and serving.
ONE POT GREEK CHICKEN AND LEMON RICE - BEST CHICKEN …
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4.9/5 (304)Total Time 1 hrCategory Chicken, One PotCalories 667 per serving
- Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
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From purewow.com
2.8/5 Total Time 40 minsServings 4-6Calories 903 per serving
- Preheat the oven to 375°F. Season the chicken thighs with salt and pepper. In a small bowl, stir together the dried oregano, garlic powder and the zest of 1 lemon. Rub the mixture evenly over the chicken.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the chicken, skin side down, and sear until the chicken is well browned, 7 to 9 minutes. Remove to a plate and reserve.
- Add the onion and garlic to the skillet and sauté until translucent, about 5 minutes. Stir in the rice and sauté for 1 minute; season with salt.
- Add the chicken broth and bring the mixture to a simmer. Stir in the fresh oregano and the juice of the zested lemon. Slice the remaining 2 lemons and set aside.
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From girlandthekitchen.com
5/5 (1)Category One PotCuisine GreekEstimated Reading Time 8 mins
- Combine the chicken and marinade in a ziplock bag and marinade for a minimum of 30 minutes and up to over night.
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INSTANT POT GREEK CHICKEN AND RICE - EATING INSTANTLY
From eatinginstantly.com
3.7/5 Total Time 30 minsCategory Main DishCalories 478 per serving
- All olive oil, onions, chicken, garlic, lemon juice, oregano, salt & pepper, chicken broth and rice to Instant Pot in that order. Cook on high pressure for 4 minutes, then do a quick release of pressure.
- Divide among meal prep bowls and garnish with feta cheese (optional). Serve with tzatziki (again, optional) and enjoy!
GREEK CHICKEN SOUVLAKI WITH LEMON RICE - BUTTER …
From butterwithasideofbread.com
5/5 (14)Calories 312 per servingCategory Chicken, Dinner, Main Course, Main Dish
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From dimitrasdishes.com
4.3/5 (22)Estimated Reading Time 5 minsServings 5
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