Greek Chicken And Lemon Cauliflower Rice

Greek Chicken and Cauliflower Lemon Rice

Chicago’s Greek Town has some of the best food on the planet, and this recipe is an at-home version of simple Greek cooking staples that never disappoint.

Fast enough for a weeknight dinner and awesome as leftovers. If possible, plan ahead and marinate the chicken overnight (we promise it’s worth the wait). Otherwise, marinate at least 30 minutes.

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Greek Chicken And Lemon Cauliflower Rice

Greek Chicken and Cauliflower Lemon Rice

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Baking and Stove top
  • Cuisine: Greek


Greek Chicken And Lemon Cauliflower Rice



For the Lemon Cauliflower Rice

  • 1 head fresh cauliflower cut into florets (about 6 cups). If you can only find frozen, go for it.
  • 1 small-medium onion, finely chopped
  • 1 lemon, half juiced, half sliced into wedges
  • 2 cans chicken low-sodium broth (14.5 oz each)
  • 2 tbsp butter or ghee
  • 1 tsp Cavender’s Greek Seasoning
  • 2 tsp dried parsley flakes (unless you’ve got fresh parsley around)
  • 1/4 tsp garlic powder

For the Greek Chicken

  • 3 chicken breasts, divided lobe and tip (see Chicken Any Way)
  • 2 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tbsp extra-virgin olive oil
  • Juice of one lemon
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper


For the Greek Chicken

  1. Place all the ingredients in an airtight bag, mash around to coat chicken evenly, and refrigerate at least 30 minutes. Overnight is best, if possible.
  2. Preheat oven to 400 degrees F.
  3. Bake the chicken on a wire rack atop a foil lined baking sheet (if you don’t have a rack just use a foil lined baking sheet) until internal temperature is 160-165 degrees (about 20-25 minutes). Remove from oven, transfer to a plate, tent with foil, and let rest 15-20 minutes.

For the Lemon Cauliflower Rice

  1. While the chicken is cooking, heat a sauté pan over medium heat and add the butter or ghee and onions. Cook the onions, stirring as needed until they begin to turn golden and caramelize, about 10 minutes. Remove from heat and stir in 1/2 teaspoon of Cavender’s Greek Seasoning and 1/4 teaspoon garlic powder. Set aside.
  2. Place the cauliflower florets in a large pot and add both cans of chicken broth. Add water if necessary, just enough to cover, and the juice of half the lemon.  
  3. Cover and bring to a boil over high heat, then reduce heat to a medium-low simmer. Simmer covered until tender, but not too mushy, about 10 minutes past the initial boil (this goes quickly).
  4. When cooked, drain the cauliflower and then return to the pot. Cover and rest for 3-5 minutes.
  5. By now, the onions should be done and set aside, and the chicken should be finished and resting.
  6. After the cauliflower has rested, use a potato masher to roughly mash and stir to ensure there are no large pieces left.
  7. Add the parsley, remaining 1/2 teaspoon of Cavender’s Greek Seasoning, and onion butter mixture to the pot (use a rubber spatula to get all the butter or ghee out of the pan).
  8. Roughly mash again to incorporate all ingredients. We’re going for a rice-like texture.
  9. Perfect timing. Plate the cauliflower rice with the chicken and serve with lemon wedges.

Keywords: paleo, keto, grain-free, gluten-free, Greek chicken, lemon rice, Greek lemon rice, cauliflower rice

Appreciate how easy this was. Tell everyone else it was hard. Take the leftovers for lunch and be the envy of the break room.


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