Greek Oregano Chicken with Tomatoes in Garlic Oil & Cauliflower Rice

Preheat the oven to 180C.

Halve the cherry tomatoes.

Place the cherry tomatoes on a baking tray, drizzle with olive oil and season with salt, pepper and half of the oregano.

Peel and finely chop the garlic. Sprinkle half of the garlic over the tomatoes and place in the oven to roast.

Grate the cauliflower into a rice like consistency. Alternatively, use a blender and pulse.

Slice the shallots. Julienne the yellow capsicum.

Heat half of the olive oil in a frying pan over medium high heat.

Add the cauliflower to the pan and sautee until browned and softened.

In a bowl, mix together the balsamic vinegar, paprika and chicken thighs and allow to marinade.

Heat the remaining olive oil in a pan over medium high heat. Add the shallots, garlic and yellow capsicum.

Add the chicken thighs to the pan skin side down and sear until skin is crisp and caramelised.

Cook the chicken until cooked through. Add the olives to the chicken and heat through.

Distribute the cauliflower rice among serving plates. Remove the cherry tomatoes from the oven.

Serve the chicken and capsicum atop the cauliflower rice alongside the roasted cherry tomatoes.

Garnish with fresh parsley and serve.