Greek Chicken and Rice Skillet with Lemon-Oregano Sauce

This Greek Chicken and Rice Skillet brings bright, herby Mediterranean flavor to your weeknight table without a sink full of dishes. Boneless chicken thighs are seared until golden, then simmered right in the same pan with jasmine rice, lemon juice, oregano, and a low-FODMAP garlic-infused oil that delivers all the aromatic punch of garlic without the fermentable fructans that can trigger digestive upset. Fresh spinach and juicy cherry tomatoes stir in at the end for color, freshness, and a boost of vegetables. Designed with the elimination phase of the Low-FODMAP Diet in mind, this recipe swaps traditional onion and garlic for garlic-infused oil and the green tops of scallions, keeping all the savory depth while omitting the oligosaccharides that are poorly absorbed and rapidly fermented in the gut. Lactose-free feta (or a hard, aged feta in small quantities) adds tangy richness, and everything cooks together in one skillet for easy cleanup and minimal fuss. This dish is perfect for anyone navigating IBS symptom management who still craves comforting, flavorful home cooking. It's naturally gluten-free, protein-packed thanks to the chicken thighs, and balanced with gentle, well-tolerated carbohydrates from jasmine rice. Serve it straight from the skillet for a cozy, satisfying dinner that doesn't compromise on taste or gut comfort.

Ingredients

• 1.5 lbBoneless skinless chicken thighs, trimmed of excess fat
• 1 tspsalt
• 0.5 tspblack pepper
• 3 tbspGarlic-infused olive oil, low-FODMAP substitute for garlic
• 1.5 cupjasmine rice, rinsed
• 2.5 cuplow-sodium chicken broth, use a garlic-and-onion-free brand
• 0.25 cuplemon juice, freshly squeezed
• 1 tsplemon zest
• 2 tspdried oregano
• 0.33 cupScallion greens, green tops only, sliced
• 1 cupcherry tomatoes, halved
• 2 cupbaby spinach, packed
• 0.5 cupLactose-free feta cheese, crumbled
• 2 tbspfresh parsley, chopped, for garnish

Method

No instructions listed.