Quick Mediterranean Chicken With Cauliflower Rice

Print Pin Save

5 from 1 vote

Quick Mediterranean Chicken With Cauliflower Rice

This quick Mediterranean chicken with cauliflower rice skillet dinner is super easy and big on flavor.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 445kcal

Author Barbara Bianchi

Ingredients

¾ pound cauliflower florets
2 pounds of chicken breasts skinless and boneless
3 tablespoons avocado oil divided
1/2 cup gluten free marinara sauce homemade or store bought

Vegetables

1 cup onion diced
3 cloves garlic sliced
2 Roma tomatoes diced
1/2 cup pitted Spanish green olives sliced
2 scallions sliced
1/4 cup fresh cilantro chopped

Spices

salt to taste
pepper to taste
2 teaspoons smoked paprika
1 teaspoon oregano
1/8 teaspoon cayenne pepper optional

Drizzle over finished dish

extra-virgin olive oil

Instructions

Pulse a few cauliflower florets at a time in your food processor until the cauliflower pieces are the size of rice. Transfer to a dish and set aside.
¾ pound cauliflower florets
To tenderize chicken, place the chicken breasts on a cutting board and use a mallet-type meat tenderizer to pound each piece. Dry with a paper towel and season with salt and pepper.
2 pounds of chicken breasts, salt to taste, pepper to taste
Heat 1 tablespoon of oil in a large skillet. Sear the chicken breasts for about 4 minutes on one side. Transfer them to a dish.
Add 2 more tablespoons of oil to the pan and sauté the onion with a teaspoon of salt in that same pan for 5 minutes.
1 cup onion
Add sauce, garlic, paprika, oregano, and cayenne pepper (optional). Sprinkle with salt and pepper to taste. Stir it around scraping up all those little brown bits.
1/2 cup gluten free marinara sauce, 3 cloves garlic, 2 teaspoons smoked paprika, 1 teaspoon oregano, 1/8 teaspoon cayenne pepper
Stir in the ground cauliflower incorporating the sauce and spices throughout.
Tuck the chicken breasts seared side up into the pan with the cauliflower. Pour the juices from the chicken into the pan, as well.
Now reduce the flame to medium-low, cover, and cook about 10-12 minutes until the inside temperature of the chicken registers 160℉ with a meat thermometer.
Transfer chicken to a cutting board and let it cool a little before slicing.
Finally, add your tomatoes, scallions, and olives to the cauliflower in the pan and cook uncovered for 5 more minutes.
2 Roma tomatoes, 2 scallions, 1/2 cup pitted Spanish green olives
Slice each chicken breast in half lengthwise and serve over the cauliflower rice. Drizzle with extra virgin olive oil and garnish with cilantro.
1/4 cup fresh cilantro, extra-virgin olive oil

Notes

In this recipe, we drizzle a little oil on the chicken before serving. The best variety extra-virgin olive oil to pair with this chicken is produced from the Picual olive. Here's an organic gold award winner from Spain.

In your food processor fitted with the large chopping blade, pulse your cauliflower a few florets at a time (no higher than the top of the blade) just until it is minced.

Can you use store bought cauliflower rice? Yes. It would save on clean up and time, but I've found that it's not as fresh tasting. Perhaps frozen cauliflower rice would be better, but I haven't tried it.

Can I customize the recipe with additional vegetables or spices? Absolutely! Feel free to get creative and add your favorite vegetables or spices to enhance the flavors. Some popular additions include diced bell peppers, artichoke hearts, or fresh herbs like parsley or basil.

Leftovers will keep in airtight containers in the refrigerator for up to 4 days. It reheats well and makes for a delicious and convenient lunch or dinner option.

Nutrition

Calories: 445kcal | Carbohydrates: 11.2g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.