One skillet Greek Chicken

This Greek Chicken and veggies is packed with flavor, made all in one skillet and perfect for weeknights.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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!