One-Pot Maple Chicken with Chickpeas, Tomatoes, Feta & Lemony Rice

This vibrant one-pot dish brings together sweet maple, zesty lemon, and creamy feta for a deeply satisfying weeknight meal. With tender chicken, hearty chickpeas, and bright veggies, it’s both wholesome and flavorful and requires minimal cleanup.

Ingredients

• 2 tbsp olive oil
• 1½ lbs boneless, skinless chicken thighs, cut into large pieces
• 1 tsp dried oregano
• 1 tsp paprika
• ¼ tsp chili flakes
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1 bunch (5 oz) fresh spinach, coarsely chopped
• 1 cup jasmine or basmati rice (uncooked)
• 2 cups vegetable or chicken broth
• 1 can (18 oz) chickpeas, rinsed and drained
• 3 tbsp maple syrup (preferably amber, for depth of flavor)
• 3 tbsp lemon juice
• ⅔ cup crumbled feta cheese
• Salt and pepper, to taste

Instructions

1. Brown the chicken: In a large skillet or heavy-bottomed saucepan with a lid, heat the olive oil over medium heat. Add the chicken, oregano, paprika, and chili flakes. Sear for 3–4 minutes per side, until golden (it won’t be fully cooked). Remove and set aside.
2. Sauté the vegetables: In the same pan, add garlic and cherry tomatoes. Cook for 2–3 minutes, until fragrant. Stir in the chopped spinach and cook until just wilted.
3. Add the grains and legumes: Pour in the rice, broth, chickpeas, maple syrup, and lemon juice. Stir well to combine.
4. Simmer: Return the chicken and any juices to the pan. Bring to a gentle boil, then cover, reduce the heat to low, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
5. Rest and serve: Remove from heat, cover, and let rest for 5 minutes. Stir in half the feta, then sprinkle the remaining feta on top before serving.

Additional Info

• Prep time: 15 minutes
• Cook time: 35 minutes
• Servings: 4

Tip: This dish pairs beautifully with a crisp green salad or roasted vegetables for a complete meal.

Source: Maple from Canada