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Spanakopita rice with spiced grilled chicken sliced into thin slices on a black round plate with a slice of fresh lemon on top with a fork and a knife on the side.

Spiced Chicken & Spanakopita Rice

spinach, feta cheese, tzatziki

STARS

Opa! This chicken dish pays homage to traditional spanakopita, but with its own twist. Start with grilled chicken breast marinated in shawarma spices, and surround it with a bed of spanakopita-inspired spinach basmati rice. On the side, add a lemon wedge and a traditional veggie tzatziki sauce with onions, carrots, cucumbers, and mint.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  20 minutes
Ingredients

Marinade

  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric
  • 1 garlic clove
  • ½ teaspoon cinnamon
  • ½ teaspoon chile flakes
  • ½ cup olive oil
  • 1 lemon, juiced
  • Salt and pepper, to taste

Chicken

  • 4 boneless, skinless chicken breasts
  • ½ lemon, cut into wedges

Spanakopita Rice

  • 2 cups white basmati rice
  • 2 cups baby spinach
  • 2 tablespoons minced mint
  • 2 tablespoons minced dill
  • 1 garlic clove, minced
  • ½ cup crumbled feta
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Veggie Tzatziki

  • 1 cup plain yogurt 
  • ½ red onion, diced
  • 1 cucumber, diced
  • 1 carrot, diced or cut into matchsticks
  • 1 tablespoon minced mint
  • 1 tablespoon minced cilantro
  • Salt and pepper to taste
Directions
1
Combine all marinade ingredients in a blender and purée into a paste. Coat the chicken in the paste and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 350°F. 
3
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Slice the chicken into ½ inch pieces on the bias. 
4
Place the rice, 4 cups of water and a pinch of salt in a saucepan. Bring to a simmer, cover, and cook until the grains are tender, about 20 minutes. Remove from heat. Stir in the spinach, cover, and steam for 5 minutes, until wilted. Stir in the herbs, feta, lemon juice and oil. Season with salt and pepper. 
5
Combine all of the tzatziki ingredients in a small bowl. 
6
To serve, divide the spanakopita rice and spiced chicken between plates. Top with tzatziki and serve with a lemon wedge. 

Spiced Chicken & Spanakopita Rice

spinach, feta cheese, tzatziki

STARS

Opa! This chicken dish pays homage to traditional spanakopita, but with its own twist. Start with grilled chicken breast marinated in shawarma spices, and surround it with a bed of spanakopita-inspired spinach basmati rice. On the side, add a lemon wedge and a traditional veggie tzatziki sauce with onions, carrots, cucumbers, and mint.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  20 minutes
Servings:  4

Ingredients

Marinade

  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric
  • 1 garlic clove
  • ½ teaspoon cinnamon
  • ½ teaspoon chile flakes
  • ½ cup olive oil
  • 1 lemon, juiced
  • Salt and pepper, to taste

Chicken

  • 4 boneless, skinless chicken breasts
  • ½ lemon, cut into wedges

Spanakopita Rice

  • 2 cups white basmati rice
  • 2 cups baby spinach
  • 2 tablespoons minced mint
  • 2 tablespoons minced dill
  • 1 garlic clove, minced
  • ½ cup crumbled feta
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Veggie Tzatziki

  • 1 cup plain yogurt 
  • ½ red onion, diced
  • 1 cucumber, diced
  • 1 carrot, diced or cut into matchsticks
  • 1 tablespoon minced mint
  • 1 tablespoon minced cilantro
  • Salt and pepper to taste

Directions

1
Combine all marinade ingredients in a blender and purée into a paste. Coat the chicken in the paste and marinate overnight or for at least 4 hours. 
2
Preheat the oven to 350°F. 
3
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Slice the chicken into ½ inch pieces on the bias. 
4
Place the rice, 4 cups of water and a pinch of salt in a saucepan. Bring to a simmer, cover, and cook until the grains are tender, about 20 minutes. Remove from heat. Stir in the spinach, cover, and steam for 5 minutes, until wilted. Stir in the herbs, feta, lemon juice and oil. Season with salt and pepper. 
5
Combine all of the tzatziki ingredients in a small bowl. 
6
To serve, divide the spanakopita rice and spiced chicken between plates. Top with tzatziki and serve with a lemon wedge.