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.


Ingredients
  • 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
Preparation
  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.