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!