4 bone-in skin-on chicken thighs
Juice of 1/2 lemon
2 tablespoons olive oil
2 tablespoons Greek seasoning
4 garlic cloves, minced
1/2 cup diced onion
1 cup cherry tomatoes
1 (14.5oz) can artichoke hearts
1/2 cup green olives
12 ounces cauliflower rice
1/2 lemon, sliced
1. In a small bowl mix together the lemon juice, olive oil, Greek seasoning, and salt. Pour over the chicken thighs and let sit for 10 minutes while preparing the remaining ingredients.
2. Heat a cast-iron skillet over high heat and sear the chicken skin side down for 5-6 minutes without moving. Flip and continue to cook for 10-15 minutes until the chicken is cooked through. Remove and set on a plate.
3. Lower the heat to low and add in the garlic and onion stirring constantly until soft about 2 minutes. Add in the tomatoes, artichokes, and olives cook while stirring 2-3 minutes.
4. Add in the cauliflower rice and cook for 5 minutes until soft and dry. Add in the lemon slices, the chicken, and any juices that are on the plate. Cook for another minute or so to reheat the chicken and serve.
Serving Size = 3 ounces of chicken with 2 cups of veggies/cauliflower rice and 6 olives