One Pan Greek Chicken Dinner (Paleo, Whole30 + Keto)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
This Paleo, Whole30 + Keto one pan Greek chicken dinner is an easy weeknight dinner, made with simple ingredients.
For the marinade/sauce:
- 2 tbsp oregano
- 3 tbsp avocado oil (plus more for greasing pan)
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 1 lemon, juice of (keep the halves after you squeeze them to squeeze a little more lemon juice on the dish once it's cooked)
For the rest:
- 2 lbs boneless skinless chicken thighs
- 6 cups cauliflower, riced
- 2 tsp dried thyme
- 3 cups spinach, chopped
- 1 cup kalamata olives, pitted
- Sea salt and pepper, to taste
Whisk together sauce in a small jar or bowl. Place chicken in a shallow dish and pour sauce over. Cover and marinate for at least 15 minutes.
While the chicken is marinating, process cauliflower in a food processor or with a hand grater if not using pre-riced cauliflower. Set aside.
Heat a large cast iron skillet over medium heat and add a little avocado oil. Once hot, add chicken to pan. Cook chicken without disturbing, for about 6-7 minutes per side, or until golden brown but not burnt. Remove and place on a plate.
Add more avocado oil to the pan if needed and then add cauliflower rice, thyme, spinach and olives. Cook for about 2-3 minutes, stirring occasionally. Once cauliflower starts to get tender, season to taste with salt and pepper.
Nestle chicken back in the pan, and cook for another 2-3 minutes. Remove from heat and serve. Enjoy!
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.
Calories: 464kcal | Carbohydrates: 12g | Protein: 47g | Fat: 25g | Saturated Fat: 4g | Fiber: 5g | Sugar: 3g