This one-skillet greek chicken is the ideal dish for sound dinner prep! It's brimming with veggies, sound protein, and highlights a sans dairy tzatziki. It's paleo, Whole30 consistent, and AIP with adjustments.
When I was first determined to have Hashimoto's, I endeavored to focus on a more beneficial way of life that I just couldn't stick to.
Time, allurement, and absence of inspiration dependably acted as a burden. In spite of the fact that there were a few factors that became an integral factor to at last make a solid way of life practical for me, feast prep was a major piece of it!
INGREDIENTS
- 3–4 tbsp avocado oil (sub coconut oil)
- 1 lb chicken breast, cubed
- 2.5 cups cauliflower rice
- 1 medium zucchini, sliced into half moons
- 1/2 red onion, chopped
- 1/4 cup black olives, sliced
- 1 tsp sea salt
- 2 tsp dill
- 2 tsp garlic powder
- 2 tsp dried oregano
- 2 tbsp fresh parsley
- 1 lemon, half juiced other half sliced
- Optional – grape tomatoes (omit for AIP)
- 1 cup coconut yogurt (This brand, or this recipe. Sub this recipe if not AIP)
- 1/4 cup cucumber, diced
- 2 tsp dill
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1 tbsp olive oil
- Juice of 1/2 lemon
INSTRUCTIONS
- Using a large skillet, heat avocado oil over medium heat.
- Stir in the chicken breast and season with about 1/2 tsp of salt and lemon juice. Saute until cooked through to 165 F internal temperature and set aside.
- Saute the zucchini and red onion in the pan for 4-5 minutes or until cooked to liking. Add more oil as needed. Set aside.
- Add 1 tbsp of oil to the heated pan and saute the cauliflower rice for 5 minutes, or until lightly browned.
- Stir back in the chicken, zucchini, and red onion and season with parsley, dill, garlic, and extra salt and lemon juice to taste. Saute for 2-3 minutes to reheat and incorporate the flavors.
- Top the skillet with sliced lemons, black olives, and sliced grape tomatoes if desired.
- Store in 3-4 glass Tupperware containers (like this) with the tzatziki on the side.