Ingredients

The following ingredients have 4 Servings
  • 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 to squeeze a little more lemon juice on the dish once it's cooked))
  • 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

Instruction

  • 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!