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One Skillet Mediterranean-Inspired Chicken & Rice

Prep: 5 min
Cook: 30 min
Total: 35 min

Ingredients for 4 servings:

  • 1 1/2 lb chicken thighs (roughly 6-8 small thighs), fat trimmed (SUBSTITUTE: chicken breast)
  • 2 teaspoons oregano
  • 2 teaspoon cumin
  • 1 teaspoon sage
  • pinch of sea salt & pepper
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • 1/3 cup onion, diced
  • 1 cup uncooked brown rice, long grained
  • 1 1/2 cups chicken stock
  • 1/2 cup water
  • 2 teaspoons lemon zest
  • 16oz (~453g) frozen cauliflower rice
  • 1 (red) bell pepper, finely diced
  • 1 cup (~53g) Kalamata olives, chopped
  • 1/2 cup parsley, chopped
  • sea salt & pepper to taste


Step 1

Set a skillet on medium heat and olive oil.

Step 2

Season chicken thighs. Once the skillet is hot, toss in the chicken (thigh side down) to get a deep sear on one side, about 3 minutes. Once the side is seared, remove the chicken from the skillet.

Step 3

Add garlic and onions to the skillet and caramelize until onions turn brown and translucent, about 2 minutes.

Step 4

Add uncooked rice and stir, making sure each piece of grain is covered in oil. Add in the chicken stock and water and bring to a light simmer. Add lemon zest.

Step 5

Nestle the chicken thighs back in the pot. Cover and cook until all the liquid has been absorbed, about 25 – 30 minutes.

Step 6

Prep the steamed cauliflower rice according to the instructions given. Set aside.

Step 7

Once the rice cooked to your liking, remove the chicken thighs, then fold in the steamed cauliflower rice, bell pepper, parsley, olives and sea salt & pepper to taste. Add the chicken thighs back on top and enjoy!