📖 Instructions

1. First things first: Marinate the chicken. In a medium bowl, whisk together 2 tablespoons of olive oil, the lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper. Add the chicken pieces to the bowl, tossing to coat evenly. Let this sit for at least 15 minutes, or longer if you have the time – the flavors really meld together beautifully this way.
2. While the chicken is marinatin', let's tackle the cauliflower rice. If you're starting with a whole head of cauliflower, chop it into florets. Then, using a cauliflower rice grater, shred them, it's a handy little tool. Alternatively, pulse the florets in a food processor until they resemble rice-sized pieces. If you're using store-bought cauliflower rice, give it a quick check for any large pieces and break them up if needed.
3. Now, heat things up! Place your large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil. Once the oil is hot, add the marinated chicken in a single layer, searing for about 3-4 minutes per side, until browned and cooked through. Set the chicken aside on a plate, covering it to keep warm.
4. Time to build the flavor! In the same skillet, add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant – don't let it burn!
5. Next, add the cauliflower rice to the skillet. Cook, stirring occasionally, for about 5-7 minutes, until it's tender-crisp. If you're using frozen cauliflower rice, you may need to cook it a bit longer to evaporate any excess moisture.
6. Now for the grand finale: Stir in the chopped tomatoes, olives, and capers into the cauliflower rice mixture. Cook for another 2-3 minutes, allowing the flavors to combine.
7. Return the cooked chicken to the skillet, nestling it among the cauliflower rice and vegetables. Sprinkle with fresh parsley or oregano, if desired.
8. Serve immediately, garnished with extra lemon wedges. A dollop of plain Greek yogurt or a drizzle of olive oil adds a lovely finishing touch. I like it with a side of warm pita bread or a simple green salad.