Can I just say… I really hate cooking! And I’m a lazy cook, so I love meals that are really simple to make and preferably require only one pot. So when I stumbled across this recipe, I knew I had to convert it into a low carb form because hello one-pan meals. This Greek Chicken is DIVINE!
The original recipe used farro or quinoa but I supplement that for cauliflower rice to reduce the carb count. I also couldn’t get filleted chicken breasts of filleted thighs when I went to do my shopping, so I substituted with regular chicken thighs and baked it all for a little longer. It is a delicious meal that is both quick and super easy to prepare.
Low Carb Greek Chicken
- 2 tbsp extra virgin olive oil
- 6 chicken thighs
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh oregano
- 1 tbsp paprika
- 2 cloves mined garlic
- salt & pepper to taste
- 2 cups uncooked cauliflower rice
- 2 1/2 cups chicken stock/broth
- 2 cups baby spinach leaves
- 1/2 cup drained sundried tomatoes
- 1/3 cup pitted olives
- 1 juice of a lemon
- 1 round feta cheese, cubed
- 1 tbsp fresh dill for garnish
- 3 tbsp toasted pine nuts optional
- Preheat the oven at 200 degrees C.
- Combine 2 tablespoons olive oil, the chicken, balsamic vinegar, dill, oregano, paprika, garlic, and a large pinch of both salt and pepper in a bowl and coat the chicken pieces in it.
- Heat the remaining 2 tablespoons of olive oil in the skillet on the stove. Add the chicken pieces when the oil starts simmering and sear on all sides.
- Remove the chicken from the skillet and reserve.
- Add the cauliflower rice to the hot skillet and cook for 2 minutes, add the chicken stock, spinach, sun-dried tomatoes, olives, and lemon juice and bring to the boil.
- Put the chicken pieces back in the skillet along with any juices and pop in the oven for 40 minutes.
- Serve topped with the diced feta cheese and toasted pine nuts.