Greek Chicken with Lemony Spinach Rice, Blistered Tomatoes &Amp; Garlic Yogurt Sauce

Bold Mediterranean flavors meet comforting, home-cooked goodness in this vibrant dish. Juicy chicken is seasoned with oregano and garlic, then pan-seared until golden and tender. It’s served over a bed of bright lemon-dill rice studded with sautéed spinach, topped with blistered grape tomatoes that burst with sweetness.

A drizzle of creamy garlic yogurt sauce, a sprinkle of tangy feta and fresh dill and scallions bring everything together. This colorful, family-style platter is perfect for a special weeknight dinner or when you want to impress guests without spending hours in the kitchen.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Finely chop dill.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and a pinch of salt. Cook, stirring, until fragrant, about 1 minute. Stir in rice, stock concentrates and 1¼ cups water (2¼ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
3. While rice cooks, in a small bowl, combine sour cream, yogurt, half the garlic powder and a pinch of lemon zest. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4. Line a second small bowl with paper towels; set aside. Heat a drizzle of oil in a large pan over medium-high heat. Add spinach; season with salt and pepper. Cook, stirring, until wilted, 2-3 minutes. Transfer to prepared bowl; let cool. Heat another drizzle of oil in the same pan over high heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
5. Pat chicken dry with paper towels. Heat a large drizzle of oil in the pan used for veggies over high heat. Once hot, add chicken, oregano, remaining garlic powder, salt and pepper. Cook, stirring occasionally, until chicken is cooked through and golden, 3-4 minutes. Remove from heat; squeeze juice from one lemon wedge over chicken. Cover to keep warm.
6. Squeeze any excess liquid from cooked spinach, then transfer to a cutting board and roughly chop. Transfer chopped spinach to pot with rice; add half the dill, remaining lemon zest, a drizzle of olive oil and a squeeze of lemon juice. Stir to combine. Season with salt and pepper.
7. Transfer spinach rice to a serving platter, spreading into a wide, thin layer. Top rice with chicken and tomatoes, then drizzle with yogurt sauce. Sprinkle with feta, scallion greens and remaining dill. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, but cooking times may vary. Jasmine rice works best for this recipe, but basmati or long-grain white rice can be substituted. Adjust liquid and cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet, adding a splash of water to refresh the rice.

Can I make this recipe dairy-free?

Yes, use dairy-free yogurt and sour cream alternatives and omit the feta or use a dairy-free feta substitute.