Mediterranean Chicken with Cauliflower Rice

 


4 boneless skinless chicken breasts

1/4 teaspoon each salt and pepper

1 tablespoon extra virgin olive oil

1 (12 oz.) jar marinated quartered artichoke hearts 

1/2 teaspoon dried oregano

1/2  cup Kalamata olives cut in half

1 cup  cherry tomatoes cut in half

1/4 teaspoon red pepper flakes (optional)

Pickled red onions 


Pickled Red Onions:

1/2 red onion thinly sliced

½ cup apple cider vinegar

1 cup hot water

1 tablespoon granulated sugar

½ teaspoon salt


Add hot water, apple cider vinegar, sugar and salt to a mason jar.  Stir to dissolve the sugar and salt.  Add sliced onions and allow the jar to sit on the countertop for an hour.  

After an hour, cover with the lid and store in your refrigerator for up to 3 weeks.


Heat a large skillet over medium high heat with the extra virgin olive oil.   Season chicken breasts with salt and pepper.  

Add chicken to the skillet and sauté for 4-5 minutes or until browned.  Flip chicken over and cook for another 4-5 minutes. 

Drain marinated artichoke hearts, reserving ¼ cup of the marinade.  Set marinade aside.

Add artichoke hearts, dried oregano, kalamata olives, cherry tomatoes, red pepper flakes and the reserved marinade from the artichoke hearts.  

Turn heat down to a simmer, cover and cook for about 5-7 minutes or until chicken is cooked through.  The internal temperature of the chicken should reach 165 degrees.



Cauliflower Rice


1 medium head of cauliflower

¼ teaspoon salt

⅛ teaspoon pepper

1 teaspoon extra virgin olive oil


Cut the head of the cauliflower into florets.  Discard the tough stem.


Place florets salt and pepper into a food processor.  Pulse until cauliflower resembles rice.  You made need to scrape down the sides a few times.  Do not over process.  You don't want it to resemble paste.


Place the extra virgin olive oil into a medium sized saute pan on medium high heat.  Add the cauliflower rice to the pan and cook for 1-2 minutes. 


Spoon mediterranean chicken over the warmed cauliflower rice and top with pickled onions.


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