Popular Conditions & Diets
Ingredients
13
Time
30m
Serves
2
Recipe by Tina Gravalos
Ingredients
13
Time
30m
Serves
2
Dinner
Gluten-Free
30-Minute Meal
4 Tbsp
Extra-Virgin Olive Oil
1 lb
Boneless Skinless Chicken Breast
cubed
1 1/2
Lemons
juiced
3
Garlic Cloves
minced
2 tsp
Sea Salt
1 1/2 tsp
Black Pepper
1 tsp
Dried Oregano
2 1/2 cups
Cauliflower Rice
1 cup
Chicken Broth
1 small
Yellow Onion
sliced
1
Red Bell Pepper
sliced
1
Zucchini
sliced
1 cup
Cherry Tomatoes
1
Add cubed chicken to a bowl with 2 Tbsp olive oil, juice of 1 lemon, garlic, 1 tsp sea salt, ½ tsp black pepper, and oregano. Mix to combine. Set aside to marinate.
2
Heat 1 Tbsp olive oil in a frying pan over medium-low heat. Add the cauliflower. Stir to coat in the oil. Add juice of ½ a lemon, ½ tsp sea salt and ½ tsp black pepper. Stir again then cover to cook for 6-8 minutes. Turn off heat and set aside.
3
Heat 1 Tbsp olive oil in a large frying pan over medium-low heat. Add the marinated chicken and anything left in the bowl. Cook for 5-6 minutes per side or until browned and no longer pink. Remove from heat and set aside.
4
In the same frying pan, add half of the chicken broth to deglaze. Add the onions and saute until they soften.
5
Add the peppers and saute for 3-4 minutes. Add the remaining chicken broth.
6
Add the zucchini, tomatoes, ½ tsp sea salt, ½ tsp black pepper and saute for 2-3 minutes. Lastly, add the chicken back in and saute for 2-3 minutes to warm it up.
7
To serve, add cauliflower rice to bowls and top with chicken and vegetables. You can also add feta and oregano on top.
8
Store any leftovers in an airtight container in the fridge for up to 3 days.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
