Plated meal
3.5
(2)

Greek Oregano Chicken with Tomatoes in Garlic Oil & Cauliflower Rice

  • Gluten Free
  • Paleo
  • Low Carb
  • Keto
  • High Protein
  • Meat
  • Chicken

A delicious greek inspired oregano chicken recipe with tasty Cauliflower rice it's sure to tick all your boxes!

JustCook Team

Recipe Creator

JustCook Team

JustCook Team Recipes

Nutrition Per Serving

  • Calories 764
  • Carbs 23.6g
  • Fat 50g
  • Fibre 7.2g
  • Protein 54.2g
  • Sugar 10.6g
Recipe Steps
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  • step 1

    Preheat the oven to 200 degrees. Place chicken thighs skin-side up in a roasting pan. Drizzle with 1 tablespoon of olive oil per person, sprinkle generously with dried oregano, paprika, salt, and pepper. Roast for 25-30 minutes, or until the chicken is golden and cooked through.

  • step 2

    While the chicken is roasting, heat 1 tablespoon of olive oil per person in a large skillet over medium heat. Add finely chopped garlic and sliced shallots, saute until soft. Add halved cherry tomatoes and julienned yellow capsicum, cook for 5-7 minutes until tomatoes start to soften.

  • step 3

    Stir a splash of balsamic vinegar and a handful of black olives into the tomato mixture. Cook for an additional 2-3 minutes. Season with salt and pepper to taste. Set aside.

  • step 4

    In a separate skillet, heat the remaining olive oil over medium heat. Add grated cauliflower, season with salt, pepper, and a pinch of dried oregano. Cook for 5-10 minutes, stirring occasionally, until cauliflower is tender.

  • step 5

    Plate the cauliflower rice, top with roasted chicken thighs, and spoon the tomato and capsicum mixture over the chicken. Garnish with chopped fresh parsley.

Ingredients

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