Skillet Greek Chicken and Riced Cauliflower

4 Servings
  • 35 min
    Prep Time
  • 35 min
    Total Time

This Mediterranean-inspired skillet dinner is flavorful, filling and it’s even great cold! Save some to pack in your lunch the next day.


  • 1/4 cup olive oil
  • 1 package (16 oz) boneless skinless chicken breasts, cut in 1-inch pieces
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bag (12 oz) Cascadian Farm™ frozen organic riced cauliflower
  • 1/2 cup diced red onion
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, finely chopped
  • 1 cup halved cherry tomatoes
  • 1/4 cup halved pitted kalamata olives
  • 4 oz feta cheese, crumbled (1 cup)
  • 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley


  1. Step 1

    In 12-inch skillet, heat oil over medium-high heat. Add chicken in single layer; sprinkle with salt, oregano and pepper flakes. Cook without moving 4 minutes; stir.
  2. Step 2

    Stir in frozen cauliflower. Cover and cook over medium heat 7 minutes, stirring frequently.
  3. Step 3

    Stir in onion, bell pepper and garlic; cook uncovered 5 to 7 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
  4. Step 4

    Stir in tomatoes and olives. Top with cheese and parsley.

Tips & Tricks

  • We liked using multicolored cherry tomatoes in this recipe for an extra pop of color.
  • Resist the urge to move the chicken after adding to the oil. To get a good sear, you have to leave it alone for awhile.

Nutrition Information

1 3/4 Cups Calories 400  (Calories from Fat 220);  Total Fat 24g  (Saturated Fat 7g,  Trans Fat 0g); Cholesterol 95mg;  Sodium 1000mg;  Total Carbohydrate 12g  (Dietary Fiber 3g,  Sugars 6g);  Protein 32g
% Daily Value: Vitamin A  35%;  Vitamin C  40%;  Calcium 20%;  Iron  10%;
Exchanges: 2 Vegetable, 4 Very Lean Meat, 4 1/2 Fat
Carbohydrate Choice: 1