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Skillet Chicken Moussaka with Rice Pilaf
A skillet Greek chicken moussaka with red onion, eggplant and spinach, finished with lemon juice and olive oil, served over rice pilaf.
Ingredients
Instructions
Season the chicken thighs and saute them over medium-high heat until well browned, about 5 minutes.
Add the red onion, eggplant and spinach, cooking until softened, about 4 minutes.
Stir in the lemon juice and olive oil for 2 minutes.
Cook the rice pilaf separately and fluff with a fork.
Let the chicken simmer for about 11 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the rice pilaf, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
