Zesty Greek style chicken and rice with roasted vegetables

I absolutely loved making this dish, in fact, I made every night this week (excluding the weekend, which was reserved for pizza). I think so many dishes, even something as simple as chicken and rice, can be elevated to exciting heights with a bit of Mediterranean infusion. Call me biased.

rice and carrots.jpg
carrot and rice 2.jpg


  • Extra virgin olive oil
  • 5 medium sized carrots, roughly chopped
  • 5 medium sized potatoes, roughly chopped
  • 2 medium sized red onions, diced
  • 1 small yellow pepper, roughly chopped
  • 2 garlic cloves, minced
  • 2 chicken breasts, chopped
  • 2 cups rice
  • A quarter cup peas
  • Juice of 2 lemons
  • 1 tbsp dried spearmint
  • 1 tsp dried oregano
  • Chilli powder
  • Paprika
  • Salt and pepper
  • A bunch of fresh parsley, finely chopped

Boil the carrot and potatoes for 5 minutes then drain. In a tray, mix the carrots and potatoes with salt, pepper and olive oil. Cook for 45 minutes at 180 until soft and crisp

On a medium heat in a large pot sautee the onion, pepper and garlic until softened. Season with salt and pepper. Add the chicken and cook for 5 minutes

To the pot add the rice, half the lemon juice and stir. Cover with boiling water. Add the peas, dried spearmint and oregano. Season to taste with salt and pepper. Sprinkle generously chilli powder and paprika. Lower to medium heat, lid on. Simmer for 45 minutes, stirring occasionally

Add the rest of the lemon juice. Season to taste. Stir in the parlsey. Once the rice is cooked to your preference, serve with the roast carrots and potatoes

This recipe roughly serves 4. If you don’t eat chicken you can easily omit it from the recipe as the rice holds most of the flavour alone 🙂 It’s the star of this dish promising big, zesty flavours.

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