One Skillet Greek Chicken #paleo #keto #whole30 #chicken #recipes

This Greek Chicken and veggies is pressed with enhance, made across the board skillet and ideal for weeknights. It's a basic Paleo and Whole30 supper that you'll need on rehash in your home! It's sans gluten, sans dairy, keto, and low carb as well.

New year with new simple, one skillet plans! This chicken dazzled me more than I expected, genuinely. I don't cook bone-in skin on chicken thighs about enough, and they are SO fantastically scrumptious.

On the off chance that I need to pick a New Year's goals this year I think it must be to cook progressively bone in chicken thighs. Firm skin, so much flavor, immaculate delicious. However, back to the present plans – one skillet Greek Chicken.

Not exclusively are we cooking the crispiest juiciest chicken thighs, but on the other hand we're making heaps of veggies with it as well. Cauliflower rice, kale, peppers, onions and that's only the tip of the iceberg. Since it's everything made in one skillet the cleanup is a breeze, and the remains are heavenly as well!

Also try our recipe : MARBLED BANANA BREAD #dessert #cakes #banana #easy #bars

Ingredients :

• 2 Tbsp avocado oil or ghee
• 2 tsp dried oregano
• Sea salt and black pepper
• 6 -8 bone-in skin-on chicken thighs
• 3-4 cloves garlic minced
• 14 oz cauliflower rice I buy it pre-riced
• 2 handfuls kale about 3 cups chopped
• 1/2 cup chicken broth
• 1/2 tsp dried dill
• Zest of one lemon
• 1 Tbsp lemon juice
• 3/4 cup kalmata olives halved
• 1 med red bell pepper chopped
• 1/2 small red onion diced

Instructions :

1. Preheat your oven to 425° F. Heat a large cast iron (or other oven-proof) skillet over medium-high heat and add the oil or ghee.
2. Sprinkle the chicken thighs on both sides with the sea salt, black pepper and the oregano. Sear the chicken in the skillet, skin side down, for 5 minutes, then flip and sear 5 minutes on the second side, or until you achieve a deep golden brown color. Transfer the skillet to the preheated oven on the middle rack, and roast for 10-12 minutes or until chicken is cooked through.
3. Meanwhile, make sure all your veggies are chopped and ready to go. Once the chicken is done, return the chicken to the stovetop and remove it (leaving juices in the skillet) with tongs to a plate - set aside.
4. Heat the skillet over medium heat and add the garlic. You shouldn’t need more oil, but add another tablespoon if you do. Sauté the garlic 30 seconds, then add in the cauliflower rice, kale, broth, dill, and lemon zest and juice, stir. Cook until the kale and cauliflower is softened, (about a minute) then add in the olives, peppers, and onion.
5. Place the chicken back in the skillet along with any juices on the plate. Cook just until the peppers and onion soften - about a minute, then remove from heat. Garnish with additional lemon zest if desired and serve right away. Enjoy!

Source : bit.ly/37xzPbn

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