Can I add other vegetables to this dish?

Absolutely! Feel free to swap in your favorites. Bell peppers, zucchini, or even a sprinkle of feta would be delicious additions.

Can I use pre-cooked chicken?

For sure! Just make sure it's cooked through before adding it to the skillet with the chicken and cauliflower rice.

Is there an easy way to prepare cauliflower rice?

You bet! Look for it in the frozen section or produce area of your grocery store. You can even pulse cauliflower florets in a food processor until they resemble rice.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Can I freeze this meal?

I don't suggest it, as cooked cauliflower rice can become mushy upon thawing. It's best enjoyed fresh!

How do I prevent the chicken and cauliflower rice from sticking to the skillet?

To prevent sticking, ensure your skillet is properly heated before adding the oil. Also, avoid overcrowding the pan when searing the chicken—cook in batches if necessary. Also, don't be afraid to make mistakes. I add way too much salt from time to time..

Okay, so maybe I'm late to the cauliflower rice party...but better late than never, right? I've been seeing it everywhere, and I gotta admit, I was skeptical. I mean, cauliflower trying to impersonate rice? Sounded a little suspect. But after a few attempts (and some seriously bland dishes), I cracked the code: Mediterranean flavors! This Mediterranean Chicken and Cauliflower Rice is my new obsession, and I just had to share. So let's get to it!

What makes this dish so freakin' good? Well, it starts with juicy chicken marinated in lemon, garlic, and herbs – seriously, that marinade is liquid gold. Then there's the cauliflower rice, jazzed up with sauteed onions, garlic, and those Mediterranean staples: tomatoes, olives, and capers. It's a flavor explosion in every bite, and the best part? It's healthy-ish (I’m not a nutritionist), packed with protein and veggies, and totally satisfying. I make a mistake on purpose almost every time, just to remember where I started when I first tried cooking, it also brings back good memories. So don't be afraid to make some yourself, lol!

Mediterranean Chicken and Cauliflower Rice

Name: Mediterranean Chicken and Cauliflower Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Low-Carb
Ingredients: 1 pound Boneless, skinless chicken thighs or breasts, cut into 1-inch pieces; 3 tablespoons, divided Olive oil; 2 tablespoons Lemon juice; 2 cloves Minced garlic; 1 teaspoon Dried oregano; 1/2 teaspoon Dried thyme; To taste Salt and black pepper; 4 cups (about 1 medium head) Cauliflower rice; 1/2 medium Chopped onion; 1 cup Diced tomatoes; 1/2 cup Kalamata olives, pitted and halved; 2 tablespoons Capers, drained; Optional, for garnish Fresh parsley or oregano, chopped

Craving a flavorful and healthy meal? This Mediterranean Chicken and Cauliflower Rice recipe is packed with juicy chicken, fresh veggies, and zesty Mediterranean flavors. A quick, easy, and guilt-free weeknight dinner!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

📖 Instructions

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.
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.
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.
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!
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.
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.
Return the cooked chicken to the skillet, nestling it among the cauliflower rice and vegetables. Sprinkle with fresh parsley or oregano, if desired.
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.

📝 Notes

For extra flavor, marinate the chicken for several hours or overnight.
Add a pinch of red pepper flakes for a little heat.
Serve with a dollop of Greek yogurt or a drizzle of olive oil.
If you do not have dried oregano or thyme then you can replace them with Italian seasoning.
Adjust seasoning to your personal taste. This recipe is a guideline for those that enjoy Mediterranean foods. Feel free to add more capers, olives or spice to your liking.