Mediterranean chicken and cauliflower over rice


Mediterranean chicken and cauliflower over rice 

serves 4-6

1 lb chicken breasts, cut in half, or thighs

1 tsp olive or avocado oil

1 can artichokes, drained and chopped

1 can tomatoes, with juices

1 head cauliflower, chopped

1/2 bag frozen spinach

1 large lemon

5 cloves garlic, minced

1 tsp oregano

1 tsp basil

1/8 tsp salt


1.5 cups rice

1/3 cup feta cheese

olives (optional, I don’t like olives and don’t use them, but if you do they would work well with these flavors)

coat chicken in oregano, basil, salt, pepper, and garlic. Heat oil over medium high heat in Dutch oven or large skillet with a lid. Sear chicken on each side for 1-2 minutes. Add artichokes, tomatoes, cauliflower, and spinach. Slice lemon in half and squeeze most of the juice out. Slice remaining lemon rind and toss it in for flavor (make sure all seeds are removed).

Turn heat to medium low and cook with lid on for 15 minutes. Cook rice in rice cooker (or preferred method) while chicken is cooking. If using brown rice, start rice before starting chicken since it takes 40 minutes instead of 15 like white.

Remove lemon rinds from chicken. Plate rice then chicken and veggies then top with feta.





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