One Pan Greek Chicken Dinner
Ingredients
Marinade/Sauce
-
2
tbsp
oregano
-
3
tbsp
avocado oil
-
¼
tsp
sea salt
-
¼
tsp
ground black pepper
-
1
whole
lemon, juice of
Main Ingredients
-
2
lbs
boneless skinless chicken thighs
-
6
cups
cauliflower, riced
-
2
tsp
dried thyme
-
3
cups
spinach, chopped
-
1
cup
kalamata olives, pitted
-
to taste
sea salt and pepper
Instructions
- Whisk together the marinade ingredients in a small jar or bowl.
- Place the chicken in a shallow dish and pour the marinade over it. Cover and marinate for at least 15 minutes.
- While the chicken is marinating, prepare the cauliflower rice.
- Heat a large cast iron skillet over medium heat and add avocado oil.
- Add the chicken to the pan and cook without disturbing for about 6-7 minutes per side until golden brown.
- Remove the chicken and set it on a plate.
- Add more avocado oil if needed and then add the cauliflower rice, thyme, spinach, and olives to the pan.
- Cook for about 2-3 minutes, stirring occasionally, until the cauliflower is tender. Season with salt and pepper.
- Nestle the chicken back into the pan and cook for another 2-3 minutes.
- Remove from heat and serve, squeezing extra lemon juice over the dish if desired.
Nutrition Facts (estimated)
Servings
4
Calories
464
Total fat
25g
Total carbohydrates
12g
Total protein
47g
Sodium
0mg
Cholesterol
0mg
You might also like