Chicken and Lemon Rice Skillet with Spinach and Feta

A one-pan rice skillet with juicy chicken, zucchini and spinach, finished with lemon, dill and creamy feta. Everything is made in a single large pan, so there's little washing up.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 3 tbsp Olive oil
• 500 g Chicken breast fillet
• 1 pc Onion
• 2 pc Garlic cloves
• 300 g Long-grain rice
• 2 pc Zucchini
• 800 ml Water
• 1 pc Lemon (juice and zest)
• 200 g Baby spinach
• 150 g Feta
• 1 bunch Dill
• 1 tsp Sweet paprika powder
• 1 tsp Salt
• Black pepper, freshly ground

Method

1. Cut the chicken breast into 2 cm cubes and season with salt, pepper and paprika powder. Finely dice the onion and chop the garlic, and cut the zucchini into half-moons.
2. Heat 2 tbsp olive oil in a large, deep pan with a lid over medium to high heat and brown the chicken cubes all over until golden. Remove and set aside.
3. Add the remaining oil to the pan and sweat the onion and garlic until translucent. Add the rice and toast for 1 minute, stirring, until the grains are glassy.
4. Pour in the water, add the zucchini and chicken with the juices from the pan, and bring to a boil. Reduce the heat, cover and simmer over low heat for about 15 minutes, until the rice is cooked and most of the liquid has been absorbed.
5. Remove the lid, fold in the spinach and stir until it wilts. Season with lemon zest, the juice of the lemon and a little salt.
6. Crumble the feta coarsely and sprinkle it over the rice skillet. Finely chop the dill, scatter it on top and serve immediately.