Categories: chicken, main dish, paleo
Ingredients
- 4 to 6 chicken chicken thighs
- 4 cups cauliflower rice
- 3 garlic cloves, finely chopped or pressed
- 1/3 c olive oil
- 3/4 t salt
- 3 large handfuls baby spinach
- 1/2-1 c crumbled feta
- 1/2 c Kalamata olives
- Fresh basil and oregano, for garnish
Directions
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Preheat oven to 425 ºF/218 ºC.
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Spread cauliflower rice out on a large rimmed sheet pan. Pour olive oil and garlic on top, tossing well with your hands to coat the cauliflower. Place chicken thighs on the sheet pan. Drizzle a little more oil over chicken thighs. Sprinkle salt evenly over cauliflower and chicken.
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Bake 25 to 30 minutes, until chicken is cooked through and cauliflower rice is tender and lightly browned in places.
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Add baby spinach, feta and Kalamata olives to the sheet pan. Toss with the cauliflower rice, coating the spinach in olive oil. Cook 5 to 8 minutes more, until spinach is slightly wilted and feta is warm.
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Scatter a generous amount of torn basil leaves, oregano and/or parsley across the sheet pan and serve.