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 Recipe

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

A rich and hearty meal that is both quick and easy to make.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Greek
Servings 6 people

Equipment

  • Skillet

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Greek Chicken, Low Carb
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