Mediterranean Chicken with Cauliflower Rice
April 01, 2019
Chicken and rice is a classic, easy dinner dish that’s kid-friendly and super easy to switch up anytime you want a more adventurous flavor. In this Mediterranean version, we use Primal Kitchen vinaigrette and marinade to add an herby, slightly sweet flavor to the chicken, which we cook in rich, clean-tasting avocado oil.
Low-carb cauliflower rice is subbed in for regular rice, and the flavor is bumped up with sweet, chewy sun-dried tomatoes, briny, salty olives, and sharp, creamy feta cheese. Garnish with a few torn fresh basil leaves for a palate-cleansing hint of anise, and enjoy this Mediterranean mashup. This recipe was designed as a dinner for one, but it can be easily doubled, tripled, and so on to accommodate for a larger group of family or friends.
Mediterranean Chicken with Cauliflower Rice
Rated 5.0 stars by 1 users
Category
Dinner
Servings
1
Prep Time
1 hour
Cook Time
42 minutes
Calories
656
This delicious cauliflower rice bowl is made with chicken, feta, olives, and Primal Kitchen Balsamic Marinade and Vinaigrette, for a simple, savory meal that boasts all the bold flavors of the Mediterranean.
Ingredients
1 chicken thigh or breast
-
2 tablespoons Primal Kitchen Balsamic Vinaigrette & Marinade
-
1 tablespoon Primal Kitchen Italian Vinaigrette & Marinade
-
1 tablespoon Primal Kitchen Avocado Oil
1 cup cauliflower rice
1/2 sliced tomato, optional
1 tablespoon sun-dried tomatoes, chopped
1 tablespoon pitted olives, chopped
2 tablespoons crumbled feta cheese, optional
4–6 leaves fresh basil, torn, optional
Salt and pepper, to taste
Directions
For the chicken:
Place the chicken in a bowl and season both sides with salt and pepper.
Pour about 1 Tablespoon of Primal Kitchen Balsamic Vinaigrette & Marinade, plus 1 Tablespoon of Primal Kitchen Italian Vinaigrette & Marinade on top. Flip the chicken to coat both sides.
Place in the refrigerator to marinate for 30 minutes to 1 hour.
When chicken has finished marinating, remove from refrigerator and allow to come to room temperature on the counter (about 10 minutes).
Heat an indoor grill pan or cast-iron skillet to medium-high. Add 2 teaspoons of Primal Kitchen Avocado Oil to the pan.
Cook chicken thigh for about 6 minutes per side, and chicken breast for about 7 minutes per side (depending on how thick your chicken pieces are). Cooked chicken should register 165ºF on a meat thermometer when inserted into the thickest part of the meat.
Remove the chicken from the pan and allow to rest on a cutting board for 5-10 minutes. Slice chicken into bite-sized pieces.
For the cauliflower rice:
In a small skillet over medium-high heat, add 1 teaspoon of Primal Kitchen Avocado Oil. Add riced cauliflower and cook for about 6–7 minutes, stirring often.
Sprinkle with salt and pepper. Remove from heat.
Assemble the bowl:
Add cauliflower rice to a bowl or plate.
Top with tomatoes, olives, cheese (if using), sliced chicken, and fresh basil (if using).
Drizzle with 1 tablespoon (or however much you’d like!) Primal Kitchen Balsamic Vinaigrette & Marinade.
Recipe Note
Nutritional information was calculated with Cronometer, using 4 oz. of skin-on chicken thigh as well as 2 tablespoons of feta cheese and 3 wedges of tomato.
Nutrition
Nutrition
- per serving
- Calories
- 656
Amount/Serving
% Daily Value
- Carbs
- 15 grams
- Fat
- 51 grams
- Protein
- 38 grams
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