Oregano Chicken with Cauliflower Parsley Rice

Ingredients

• Chicken150 g
• Cauliflower1.5 cup (165 g)
• Parsley1 tablespoon (4 g)
• Olive Oil2 teaspoon (7 ml)
• Oregano1 tablespoon (4 g)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   Season the chicken with half of the olive oil, oregano and salt and pepper to taste.

2. 2

   Step 2

   Cook the chicken in a preheated oven at 356 °F (180 °C) for 15-20 minutes depending on the thickness of the chicken piece.

3. 3

   Step 3

   If you wish, instead of using the oven, you can place a pan over high heat and once heated, add the chicken and cook for 5-6 minutes per side over medium heat. Cover once flipped.

4. 4

   Step 4

   Simultaneously, grate the cauliflower florets. Instead of grating, you can also finely chop the cauliflower florets.

5. 5

   Step 5

   Place a pan over medium heat. While heating, chop the garlic and parsley.

6. 6

   Step 6

   Once heated, pour in the remaining oil and add the cauliflower rice along with the garlic and parsley. Stir and cook for 5-10 minutes.

7. 7

   Step 7

   Once browned, remove and season to taste.

8. 8

   Step 8

   Serve the oregano chicken with cauliflower rice hot on a plate. Optional: You can add a little lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oregano Chicken with Cauliflower Parsley Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.