Greek Oregano Chicken with Tomatoes in Garlic Oil & Cauliflower Rice
A delicious greek inspired oregano chicken recipe with tasty Cauliflower rice it's sure to tick all your boxes!
Nutrition Per Portion
- Calories
763
- Carbs
23.5g
- Fat
50g
- Fibre
7.1g
- Protein
54.1g
- Sugar
10.6g
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Chicken Thighs (Skin On)
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Cherry Tomatoes
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Dried Oregano
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Olive Oil
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Garlic
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Shallots
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Yellow Capsicum
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Balsamic Vinegar
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Paprika
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Black Olives
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Cauliflower
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Fresh Parsley
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0.0 min
Preheat the oven to 180C.
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0.5 min
Halve the cherry tomatoes.
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2.0 min
Place the cherry tomatoes on a baking tray, drizzle with olive oil and season with salt, pepper and half of the oregano.
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3.0 min
Peel and finely chop the garlic. Sprinkle half of the garlic over the tomatoes and place in the oven to roast.
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5.0 min
Grate the cauliflower into a rice like consistency. Alternatively, use a blender and pulse.
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7.0 min
Slice the shallots.
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8.5 min
Julienne the yellow capsicum.
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10.0 min
Heat half of the olive oil in a frying pan over medium high heat.
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11.5 min
Add the cauliflower to the pan and sautee until browned and softened.
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12.0 min
In a bowl, mix together the balsamic vinegar, paprika and chicken thighs and allow to marinade.
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14.0 min
Heat the remaining olive oil in a pan over medium high heat.
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15.5 min
Add the shallots, garlic and yellow capsicum.
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17.0 min
Add the chicken thighs to the pan skin side down and sear until skin is crisp and caramelised.
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20.0 min
Cook the chicken until cooked through.
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25.0 min
Add the olives to the chicken and heat through.
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27.0 min
Distribute the cauliflower rice among serving plates. Remove the cherry tomatoes from the oven.
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29.0 min
Serve the chicken and capsicum atop the cauliflower rice alongside the roasted cherry tomatoes.
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30.0 min
Garnish with fresh parsley and serve.
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Ingredients
Chicken Thighs (Skin On)
Cherry Tomatoes
halved
Dried Oregano
Olive Oil
2 tablespoons per person
Garlic
finely chopped
Shallots
sliced
Yellow Capsicum
julienne
Balsamic Vinegar
Paprika
Black Olives
Cauliflower
grated
Fresh Parsley
chopped
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