One-Pan Greek Chicken and Veggies

• 2 Tbsp avocado oil
• Sea salt and black pepper
• 2 Tbsp fresh oregano, minced, or 2 tsp dried oregano
• 8 bone-in skin-on pastured chicken thighs
• 2 Tbsp garlic, minced (~4-5 large cloves)
• 12 oz cauliflower rice
• 3 cups chopped kale, collards, and/or asparagus
• 1/2 cup chicken bone broth
• 1 Tbsp fresh cilantro, minced, or 1 tsp dried cilantro
• Zest of one lemon
• 1 Tbsp lemon juice
• 3/4 cup black or kalamata olives, sliced
• 1/2 cup red onion, chopped (~1/2 onion)
• Optional garnishes: More chopped cilantro, lemon juice and/or lemon zest

Directions

1. Preheat oven to 425° F.
2. Heat a large cast iron skillet over medium-high heat for 1 minute, then add the avocado oil.
3. While the oil heats, sprinkle both sides of the chicken thighs with sea salt and black pepper.
4. Sear the chicken thighs, skin side down, for 5 minutes, then turn over and sear 5 minutes on the other side.
5. Sprinkle chicken with oregano, transfer skillet to preheated oven, and bake for 10-12 minutes or until chicken is cooked through (internal temp of at least 165F).
6. Remove chicken from pan (leaving juices in the skillet) and set aside.
7. Set the skillet on the stove over medium heat, then add the garlic. Add more avocado oil if needed.
8. Sauté garlic for 1 minute, then add the cauliflower rice, kale/collards/asparagus, broth, cilantro, lemon zest and lemon juice, and stir to combine.
9. Cook for 2 minutes, then add the olives and onion, stir, and cook for another several minutes, stirring frequently, until cauliflower rice is cooked to desired doneness.
10. Pour any chicken juices on the plate into the pan, and stir to combine.
11. To serve, add a scoop or two of veggies to each plate, and top with chicken.
12. Garnish with additional lemon juice, lemon zest and/or cilantro, if desired.