One-Pan Sicilian Chicken and Cauliflower Rice

A friend posted a high carb version of this recipe using real rice. I modified it to make it low carb using cauliflower rice instead as well as adding a few of my own touches.

If you don't like olives, like my boyfriend, just double the amount of mushrooms and add 1 tablespoon of drained capers.

I love only having one big skillet to wash, not lots of bowls and containers, so this recipe gets a big thumbs up for that too.

I served this with a few slices of cucumber and we liked soaking up the juices with a piece of low carb bread but feel free to use a spoon if you want. It really is a complete meal all by itself though.

One-Pan Sicilian Chicken and Cauliflower Rice 1 tsp. Avocado oil or other high heat oil 6-8 boneless-skinless chicken thighs 1 small onion, cut into large dice 1 medium green bell pepper, cut into small dice 4 medium baby bella mushrooms, thickly sliced 4 garlic cloves, chopped 1/4 cup pitted green olives 1/4 cup pitted kalamata olives 1/2 cup sun-dried tomatoes, drained and cut into strips 1 tsp. dried basil 1 tsp. dried oregano 1/2 tsp. ground black pepper 16 oz. cauliflower rice (finely chopped cauliflower) (I used frozen) 1 14.5 oz. can diced tomatoes 3/4 cup chicken broth chopped fresh basil (optional) Grated Parmesan cheese for topping, optional 1. Heat oven to 200c | 400F. Heat the oil in a large, shallow ovenproof cast iron skillet. Add the chicken and fry for 3-4 mins on medium-high heat. Turn and fry again until golden all over. Add the onion, green pepper and garlic and fry for about 3 mins or until lightly golden and onion is transparent. 2. Transfer the chicken onto a plate; add the olives, green pepper, mushrooms, sundried tomato strips, dried basil, oregano, fresh basil and cauliflower rice into the pan; stir well. Return the chicken pieces back to the pan on top of the cauliflower rice mixture; add the tomatoes and chicken broth; pouring over chicken breasts. Bring to a boil. 3. Remove from heat, cover and transfer pan to the oven. Bake 15-20 minutes or until chicken is cooked through and cauliflower is tender. Remove cover and broil 5 minutes or until chicken is golden brown. Sprinkle with Parmesan cheese and fresh basil. Servings: 6 Nutrition Facts Serving size: 1/6 of a recipe (9.9 ounces). Nutrition information calculated from recipe ingredients. Optional ingredients are not included in the recipe nutrition data. Amount Per Serving Calories 151.67 Total Fat 5.51g Saturated Fat 0.77g Cholesterol 38.18mg Sodium 497.81mg Potassium 728.94mg Total Carbohydrates 13.97g Fiber 3.53g Sugar 5.89g Protein 13.02g