Lemon Olive Chicken with Sautéed Artichokes and Cauliflower Buckwheat

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the chicken breasts dry with paper towels and season them with 1/2 teaspoon salt, black pepper, 1 teaspoon oregano, and the lemon zest.

2. 2

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until lightly golden.

3. 3

   Transfer the skillet to the oven and bake the chicken at 200 °C / 400 °F for 10 to 12 minutes, or until fully cooked through. Remove and let it rest for 5 minutes.

4. 4

   Meanwhile, heat the remaining tablespoon of olive oil in another large skillet over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and cook for 30 seconds more.

5. 5

   Add the artichoke hearts and green olives. Cook for 3 minutes, stirring, until lightly browned around the edges.

6. 6

   Stir in the riced cauliflower, cooked buckwheat, chicken broth, and lemon juice. Add the remaining 1/2 teaspoon oregano and cook for 5 to 6 minutes, stirring, until the cauliflower is tender but not mushy and the liquid is nearly absorbed.

7. 7

   Add the fresh spinach and cook for 1 to 2 minutes until wilted. Taste and adjust with the remaining salt if needed.

8. 8

   Return the rested chicken to the first skillet and spoon 2 to 3 tablespoons of the pan juices into the sautéed mixture, or add 1 extra tablespoon of chicken broth to the chicken skillet and scrape up the browned bits.

9. 9

   Serve a bed of cauliflower buckwheat with artichokes on each plate, top with one chicken breast, and finish with chopped fresh parsley.