Mediterranean Rosemary Chicken Skillet with Cauliflower Rice, Roasted Peppers, and Lemon Feta Cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. On a small baking tray, toss the cherry tomatoes with 1 tbsp olive oil, a pinch of salt, and pepper. Roast for 15 minutes, until softened and beginning to burst.

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   2. Meanwhile, place the chicken in a bowl with the rosemary, half of the minced garlic, the lemon zest, 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Mix well and let rest for 10 minutes.

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   3. In another bowl, combine the feta, Greek yogurt, 2 tbsp lemon juice, 1 tbsp water, and half of the parsley. Blend or mash until you get a thick but spoonable cream. Set aside.

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   4. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and sear the chicken for 4 to 5 minutes per side, until fully cooked and it reaches 74 °C / 165 °F in the thickest part. Transfer to a plate.

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   5. In the same skillet, add the remaining 1 tbsp olive oil and sauté the red onion for 3 minutes. Stir in the rest of the garlic and the dried oregano; cook 30 seconds more.

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   6. Add the riced cauliflower to the skillet along with 2 tbsp water and 1/4 tsp salt. Cook for 4 to 5 minutes, stirring, until tender but still fluffy.

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   7. Stir in the roasted red peppers, green olives, and the roasted cherry tomatoes with their juices. Cook for 2 minutes to combine the flavors.

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   8. Return the chicken to the skillet over the cauliflower rice and cook 1 minute more to warm everything through.

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   9. Serve each portion with spoonfuls of lemon feta cream on top. Finish with the remaining parsley and the toasted sliced almonds.

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    10. If desired, add a little extra lemon zest just before serving for a fresher finish.