Which Pan Should You Use? My Go-To Choices
A 12-inch high-sided cast iron skillet is what I used. Any similar large skillet or saute pan will work. Make sure it’s high-sided. Here are the four pans I’ve owned and used for years-all of them work for this recipe.
Cast Iron Skillet (12-inch): That’s what I used for this recipe (and I use it all the time for many other recipes, too). If you follow my blog, you’ve probably noticed this skillet makes regular appearances. It’s the perfect size for two to four portions, and the enameled finish means no seasoning required (as opposed to a regular cast iron pan)-just quick cleanup with mild soap, water, and a non-abrasive sponge. Just don’t put it in the dishwasher. That said, you don’t have to use cast iron for this recipe if you don’t have one.
Stainless Steel Frying Pan (12-inch): This is my workhorse pan and my other go-to for everyday cooking (besides the cast iron above)-it’s just the right size for 1-4 people and super versatile. I probably use it 2 or 3 times a week. The surface area is great for searing and browning, but is also deep enough for simmering, sauces, stir-fries, and rice dishes. It fits easily in the dishwasher or fridge and isn’t too heavy. Technically, you’re supposed to hand-wash the stainless steel pan, but I’ve had mine for over 15 years, and it’s been through heavy use and plenty of dishwasher cycles-and still looks and works like new.
Non-Stick Fry Pan (12-inch): Even though I prefer to use cast iron and stainless steel, this is the only brand of non-stick that I own. It’s big and sturdy, heats evenly, cleans up fast, and barely needs any oil-even with sticky things like eggs or salmon. This non-stick is also oven-safe up to 500°F. It’s deep and wide enough for almost anything, and it won’t warp like so many non-stick pans out there. My husband actually prefers this pan over my other two favorites because it’s just so easy to use. You’re supposed to hand-wash it to protect the non-stick coating, but I’ll admit mine has ended up in the dishwasher plenty of times over the past four years when I was short on time. It can be a little too big for the dishwasher, though. Just avoid metal utensils, anything abrasive, and don’t shock it with sudden temperature changes.
Greek Chicken and Lemon Rice with spinach, grape tomatoes, chickpeas, and feta cheese – in a cast iron skillet.
Substitutions and Variations
Rice. I used jasmine rice. You can also use basmati rice, any long-grain rice, or Arborio rice.
Pasta. If you’re looking for other popular Greek or Mediterranean diet choices in place of rice, I recommend Orzo. You can also make this recipe with pasta of your choice.
Beans. I recommend garbanzo beans (chickpeas) or cannellini beans. You can even use cooked lentils.
Lime or lemon will work great. Freshly squeezed juice is always the best!
Veggies. My favorite veggies to add to the Greek chicken and lemon rice are chopped tomatoes, bell peppers, artichokes, sun-dried tomatoes, asparagus, green beans, cucumber, zucchini, arugula, and spinach. Pick and choose what you have available!
Cheese. You can use grated Parmesan or fresh Mozzarella cheese instead of or in addition to Feta cheese.
Greek Chicken and Lemon Rice with spinach, grape tomatoes, chickpeas, and feta cheese (close-up photo).
Storage Tips
Fridge. Store leftover Greek chicken and rice refrigerated, in an air-tight container for up to 4 days.
Freezer. This recipe is freezer-friendly and perfect for meal prep! Freeze this dish for up to 2 months.
How to Reheat
Stove-top. Reheat over low-medium heat in any kind of appropriately sized cooking pan. Add a small amount of olive oil when reheating, and stir the rice often.
Microwave oven. Reheat the leftovers in a deep, high-sided microwave-safe dish (bowl) for about 30 seconds. Remove from the microwave oven, and stir the rice mixture well. Return to the oven and reheat for 30 more seconds or more, until heated through.
What to Serve with It
Greek chicken and lemon rice is a complete meal that doesn’t need any side dishes. The only thing that can make it better is a side salad. Here are some easy and healthy ideas:
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