Season chicken with 1 tsp thyme, 1 teaspoon rosemary, 1/2 teaspoon oregano, 1/2 teaspoon pepper and 1/2 teaspoon salt.

Sear chicken in hot coconut oil for 6-7 minutes on each side until golden brown.    When juices are clear, remove from pan and set aside.

Add cherry tomatoes to the oil that is already in the pan.  Saute’ for 5-6 minutes until soft.  Add in cauliflower rice, artichoke hearts, olives and remaining spices.   Stir to combine.   Saute’ for 3-4 minutes on low heat until cauliflower rice begins to soften.

Remove rice mixture from pan and add to bowls.   Slice chicken and add to top.

Sprinkle with Feta cheese if desired.

 

 

 

Greek Cauliflower Rice Bowl
Print Recipe
This makes a flavorful and filling meal for anytime of the year!
Servings Prep Time
6 serving 10 minutes
Cook Time Passive Time
20 minutes 5 minutes
Servings Prep Time
6 serving 10 minutes
Cook Time Passive Time
20 minutes 5 minutes
Greek Cauliflower Rice Bowl
Print Recipe
This makes a flavorful and filling meal for anytime of the year!
Servings Prep Time
6 serving 10 minutes
Cook Time Passive Time
20 minutes 5 minutes
Servings Prep Time
6 serving 10 minutes
Cook Time Passive Time
20 minutes 5 minutes
Ingredients
Servings: serving
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