Mediterranean Chicken with Cauliflower Rice
Ingredients
Scale
- 1 lb chicken thighs (pat dry and season with salt and pepper)
- 1 lb rice cauliflower (if you don’t buy the pre-made stuff, just core a cauliflower and pulse in the food processor)
- 1/2 cup feta cheese
- 1 small can (14.5 oz) diced tomatoes
- 1/3 cup kalamata olives
- 8 oz chopped marinated artichoke hearts
- 1/4 cup chicken broth or red wine
- Small handful of fresh basil
- 1/2 teaspoon oregano
- 1 lemon (juice half and reserve; slice the other half and reserve)
- Salt and pepper
Instructions
- Preheat the oven to 375, and preheat a large cast iron skillet to medium high heat. Add a little olive oil, and brown the chicken for 4-5 minutes per side, until almost cooked through. Set the chicken aside.
- In the same pan, add a bit of olive oil and the cauliflower rice. Cook until softened, 5-6 minutes and season with salt and pepper.
- Add in the broth or red wine, and scrape the bottom of the pan. Stir in the diced tomatoes, artichokes, oregano, lemon juice, basil, olives, and feta.
- Top with the chicken thighs, and place lemon slices on top.
- Bake for 20-25 minutes, until the chicken is cooked through and the juices run clear.
- Serve immediately with extra basil on top if you’d like!
Find it online: https://fitnessista.com/chicken-mediterranean-cauliflower-rice/