From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Pat chicken dry on both sides with paper towels. Season chicken with ground pepper, sea salt and oregano.
2
In a skillet over medium heat, add 2 TBL olive oil and chicken. Cook 4-5 minutes each side until completely cooked through. Remove from heat.
3
Add to your skillet the remaining 1 TBL olive oil, garlic, cauliflower rice, kale, broth and lemon juice. Cook for 2-3 minutes, until cauliflower is warmed and kale has started to soften.
4
Add olives, tomatoes, red onion and cucumber to the pan. Add chicken back in and cook for 2-3 minutes, until everything has warmed.
5
Garnish with lemon zest, if desired.
My Calorie Intake
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Tips & Tricks (5)
- Sear the Chicken First 🔥Pat chicken dry and sear it skin-side down in olive oil for 4-5 minutes before adding other ingredients to develop a golden crust and lock in juices.
- Layer Your Ingredients Strategically 🎯Add denser vegetables like red onion and cauliflower rice first, then lighter ingredients like kale and olives near the end to prevent overcooking delicate components.
- Toast the Oregano in Oil 🌿Bloom dried oregano in warm olive oil for 30 seconds before adding broth to intensify its flavor and create a more aromatic Greek foundation for your dish.
- Reserve Fresh Lemon Juice Until the End 🍋Add fresh lemon juice only in the final minute of cooking to preserve its bright acidity and prevent it from becoming bitter during extended heat exposure.
- Use Chicken Thighs Over Breasts 🍗Choose bone-in, skin-on thighs instead of breasts as they remain juicier during skillet cooking and add more flavor to the broth throughout the cooking process.
Recipe Facts
Diet at a Glance
Gluten Free
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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