Categories: chicken, main dish, paleo

Ingredients

• 4 to 6 chicken chicken thighs
• 4 cups cauliflower rice
• 3 garlic cloves, finely chopped or pressed
• 1/3 c olive oil
• 3/4 t salt
• 3 large handfuls baby spinach
• 1/2-1 c crumbled feta
• 1/2 c Kalamata olives
• Fresh basil and oregano, for garnish

Directions

1. Preheat oven to 425 ºF/218 ºC.

2. Spread cauliflower rice out on a large rimmed sheet pan. Pour olive oil and garlic on top, tossing well with your hands to coat the cauliflower. Place chicken thighs on the sheet pan. Drizzle a little more oil over chicken thighs. Sprinkle salt evenly over cauliflower and chicken.

3. Bake 25 to 30 minutes, until chicken is cooked through and cauliflower rice is tender and lightly browned in places.

4. Add baby spinach, feta and Kalamata olives to the sheet pan. Toss with the cauliflower rice, coating the spinach in olive oil. Cook 5 to 8 minutes more, until spinach is slightly wilted and feta is warm.

5. Scatter a generous amount of torn basil leaves, oregano and/or parsley across the sheet pan and serve.

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