A one dish skillet dinner the whole family will love! This Greek chicken meal is so tasty you won't even realize it's healthy. Serve over cauliflower rice and top with my favorite dairy free tzatziki sauce.
Gluten Free, Dairy Free, Grain Free and Paleo Friendly
A one dish dinner the whole family will love! This Greek meal is so tasty you won't even realize it's healthy. Top with my favorite dairy free tzatziki sauce.
Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins
Meal
4tbspOrganic Olive Oil
1.50Chicken Breast, cubed
2.50Organic Cauliflower Rice, frozen
1Organic Zucchini, sliced into half moons
0.50Organic Red Onion, chopped
1tspOrganic Sea Salt
2tspDill
2tspOrganic Garlic Powder
2tspOrganic Dried Oregano
2tbspFresh Organic Parsley
0.50Organic Lemon, juiced
Organic Cherry Tomatoes, topping
Dairy Free Tzatziki
1cupKite Hill Plain Almond Yogurt
0.25cupOrganic English Cucumber, peeled, quartered, seeded and diced
2tspDill
1tspOrganic Garlic Powder
0.50tspOrganic Sea Salt
1tbspOrganic Olive Oil
0.50Organic Lemon, juiced
1
Heat a large skillet to medium heat with 4 Tablespoons olive oil.
2
Saute cubed chicken mixed with 1/2 tsp seal salt and lemon juice. Set aside.
3
Saute chopped red onion and zucchini in same pan. Add oil if needed. Set aside.
4
Add 1 Tablespoon olive oil to skillet. Pour frozen cauliflower rice into pan and saute for about 5 minutes.
5
Add chicken and onion mix to pan. Stir in remaining ingredients: parsley, dill, garlic and remaining sea salt. Saute for 2 to 3 minutes or until warm.
6
Top with cherry tomatoes, olives, fresh parsley or tzatziki sauce.
Tzatziki
7
In a large bowl, mix almond yogurt, chopped English cucumber, dill, garlic powder, sea salt, olive oil and juice of 1/2 lemon.
I absolutely love making this meal in my cast iron skillet. All the ingredients fit perfectly in the 12" size pan.
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Ingredients
Meal
4tbspOrganic Olive Oil
1.50Chicken Breast, cubed
2.50Organic Cauliflower Rice, frozen
1Organic Zucchini, sliced into half moons
0.50Organic Red Onion, chopped
1tspOrganic Sea Salt
2tspDill
2tspOrganic Garlic Powder
2tspOrganic Dried Oregano
2tbspFresh Organic Parsley
0.50Organic Lemon, juiced
Organic Cherry Tomatoes, topping
Dairy Free Tzatziki
1cupKite Hill Plain Almond Yogurt
0.25cupOrganic English Cucumber, peeled, quartered, seeded and diced
2tspDill
1tspOrganic Garlic Powder
0.50tspOrganic Sea Salt
1tbspOrganic Olive Oil
0.50Organic Lemon, juiced
Directions
1
Heat a large skillet to medium heat with 4 Tablespoons olive oil.
2
Saute cubed chicken mixed with 1/2 tsp seal salt and lemon juice. Set aside.
3
Saute chopped red onion and zucchini in same pan. Add oil if needed. Set aside.
4
Add 1 Tablespoon olive oil to skillet. Pour frozen cauliflower rice into pan and saute for about 5 minutes.
5
Add chicken and onion mix to pan. Stir in remaining ingredients: parsley, dill, garlic and remaining sea salt. Saute for 2 to 3 minutes or until warm.
6
Top with cherry tomatoes, olives, fresh parsley or tzatziki sauce.
Tzatziki
7
In a large bowl, mix almond yogurt, chopped English cucumber, dill, garlic powder, sea salt, olive oil and juice of 1/2 lemon.
Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.
AuthorJennifer LeighCategoryDinner, Lunch
