Easy Moroccan Chicken with Lemons and Olives

Ingredients

The chicken

• 1 ½ pounds boneless-skinless chicken breasts or 6 large thighs or 1 large whole cut up chicken
• 2 teaspoons olive oil
• to taste salt and pepper
• 1 tablespoon olive oil

The sauce

• 1 tablespoon olive oil (omit if using chicken thighs with skin)
• ½ medium onion, sliced into half rounds
• 3 cloves garlic, sliced
• 1 lemon, cut into 6 wedges
• 2 teaspoons garam masala powder
• 1 teaspoon paprika
• 1 14 ounce can whole peeled canned tomatoes
• 1 cup green olives, pitted
• 2 tablespoons extra virgin olive oil (omit if using chicken thighs with skin)
• 1-2 tablespoons cilantro, chopped

Cauliflower rice

• 1 ½ pounds cauliflower, riced and steamed
• 1 tablespoon slivered almonds, toasted
• 3 ounces onion, diced
• 1 tablespoon olive oil, ghee or butter
• 1-2 tablespoons chopped cilantro
• to taste garlic salt
• to taste pepper

Instructions

Nutrition Facts (estimated)