A riff off my classic Baked Chicken in Veggie Couscous, this Greek-inspired dish incorporates lots of lemon, olives, and feta. It’s gluten free comfort food that is so easy to make on a weekday!
When it comes to cooking, there are the things I enjoy doing in the kitchen and the things that I…enjoy less.
I enjoy: the eating part of cooking, making braises and stews that take all day, plating, mixing, serving others, chopping, baking, sauteeing, boiling, stirring, you name it. I love bumbling about my kitchen!
I dislike: Cleaning hard-to-clean kitchen items like immersion blenders, measuring, chopping garlic, and MAKING RICE OUT OF CAULIFLOWER IN MY FOOD PROCESSOR
There are just some things that we should leave to the pros, right? I’ll probably never make homemade crepes and I’m coming close to giving up on making my own sauerkraut, given the last two, um, disasters.
Discovering that Trader Joe’s makes an excellent pre-riced cauliflower has saved me so much time and clean-up!! While I’ve tried freezing cauliflower rice in bulk before, the fresh version tastes a lot better. I probably make this dish once a week on the regular now that I’ve found the TJ’s riced cauliflower - it’s so easy and comforting, but incredibly light and delicious. For those people in your life who may need a little more bulk than just chicken and veggies, I often serve this to Nate either in enormous portion sizes or with some bread on the side.
This recipe contains feta, olives, parsley and lots of lemon juice. However, it’s pretty much the same technique/preparation as my OG recipe. I’ve only begun to think of the dozens of different ways I’m going to prepare this recipe! I hope you enjoy this one - and keep it simple and buy the riced cauliflower instead of making it on your own!
- 5 small skinless chicken thighs
- Juice of two lemons
- 1 tbsp olive oil
- 1 tsp oregano
- ½ tsp salt
- ½ tsp pepper
- 1 head of cauliflower riced in the food processor or two bags of pre-riced cauliflower (I used Trader Joe's brand)
- ½ cup chopped kalamata olives
- ½ cup crumbled feta
- 3 tbsp + 1 tbsp chopped parsley
- Lemon slices
- In a freezer bag, place the chicken thighs, lemon juice, olive oil, oregano, salt and pepper, Mix well and place in the fridge to marinate for at least an hour
- Preheat the oven to 400 degrees F
- In a 9 x 13 baking dish, mix the olives, parsley, and cauliflower rice. Make five small divets for the chicken thighs. Pour the leftover marinade over the cauliflower rice and mix in
- Remove the chicken from the fridge
- In a large saucepan, brown the chicken on each side
- Nestle the chicken thighs in the baking dish among the cauliflower rice
- Top each chicken thigh with a lemon slice
- Bake for 30-40 minutes
- Before serving, top with more parsley and the feta
If you like this, you’ll love: Mediterranean Chicken Salad with Crispy Chickpeas
Thanks for stopping by! 
I had no idea TJ’s made a cauliflower rice. That’s a game changer :-))
Julie @ Running in a Skirt recently posted…April 2016 Top Posts & Best of the Blogs Linkup
It sells out easily, so I only see it now and then. They also have a good frozen version too, FYI.
LOL, I’m cracking up because I have 2 homegrown cauliflower heads in my fridge right now that I wanted to rice & freeze and I am SO procrastinating doing it. It’s the worst! LOL! This dish looks so yummy… I might have to try it if I can convince myself to get shredding! 😉
Jess @ Flying on Jess Fuel recently posted…Blueberry Lemon Ricotta Pancakes
Do it on a Sunday with the rest of your meal prep!