1lemon, 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:
2lbsboneless skinless chicken thighs
1cupkalamata 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.