Poultry · Whole30 compliant

One-pan Greek Chicken

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For the marinade/sauce:⁣
2 tbsp oregano⁣
3 tbsp avocado oil (plus more for greasing pan)⁣
1/4 tsp sea salt⁣
1/4 tsp ground black pepper⁣
1 lemon, juice of (keep the halves after you squeeze them)⁣

For the rest:
2 lbs boneless skinless chicken thighs⁣
6 cups cauliflower, riced⁣
2 tsp dried thyme⁣
3 cups spinach, chopped⁣
1 cup kalamata olives, pitted⁣
Sea salt and pepper, to taste⁣

Whisk together sauce in a small jar or bowl. Place chicken in a shallow dish and pour sauce over. Cover and marinate for at least 15 minutes. ⁣
While the chicken is marinating, process cauliflower in a food processor or with a hand grater if not using pre-riced cauliflower. Set aside. ⁣
Heat a large cast iron skillet over medium heat and add a little avocado oil. Once hot, add chicken to pan. Cook chicken without disturbing, for about 6-7 minutes per side, or until golden brown but not burnt. Remove and place on a plate.⁣
Add more avocado oil to the pan if needed and then add cauliflower rice, thyme, spinach and olives. Cook for about 2-3 minutes, stirring occasionally. Once cauliflower starts to get tender, season to taste with salt and pepper. ⁣
Nestle chicken back in the pan, and cook for another 2-3 minutes. Remove from heat and serve. Enjoy!⁣