Greek Chicken and Veggie Plate

by Darcie
Greek chicken | The Realationship Project

INGREDIENTS

1-1.25 lbs. frozen chicken thighs

salt and pepper to taste

2 tsp. each smoked paprika, oregano, and garlic powder

2 tbsp dried onion

1/2 tbsp. fresh minced garlic

2 medium zucchini, sliced

2-2.5 cups cauliflower rice

16 oz. tzatziki sauce (I purchased from Trader Joe’s, but can use homemade as well)

4 oz. feta cheese

SERVES

4

DIRECTIONS

  1. Add chicken directly from the freezer to the crock pot. Turn crock pot on low.
  2. Sprinkle with spices (all except fresh minced garlic).
  3. Cook for 4-5 hours. Then shred chicken and mix to combine. It will be a little liquidy so stir well to integrate the spices and the chicken will absorb some of the liquid.
  4. Heat two skillets over medium heat. Once hot, add 1 tbsp. oil or ghee (I used avocado oil) to each skillet.
  5. Add cauliflower rice to one skillet and zucchini to the other.
  6. Don’t stir rice for the first 45 seconds to 1 minute. This allows it to brown. Then stir and let sit again. Continue this process until soft and crispy. Just before it’s done, add salt and pepper to taste.
  7. At the same time, cook zucchini. Once it’s slightly brown and mostly soft but still a bit of firmness to it, add 1/2 tbsp. minced garlic and stir about 30 seconds.
  8. Plate rice, zucchini, and chicken. Top with feta and tzatziki.
  9. Enjoy!

 

 

 

 

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