KETO GREEK
CHICKEN SKILLET
PREP TIME: 10 MINS COOK TIME: 30 MINS TOTAL TIME: 40 MINS
INGREDIENTS:
4 bone-in skin-on chicken
thighs
Juice of 1/2 lemon
2 tablespoons olive oil
2 tablespoons
Greek seasoning
4 garlic cloves, minced
1/2 cup diced onion
1 cup cherry tomatoes
1 (14.5oz) can artichoke hearts
1/2 cup green olives
12 ounces cauliflower rice
1/2 lemon, sliced
INSTRUCTIONS
✖ 1. In a small bowl mix together the lemon juice, olive oil, Greek
seasoning, and salt. Pour over the chicken thighs and let sit for
10 minutes while preparing the remaining ingredients.
✖ 2. Heat a cast-iron skillet over high heat and sear the chicken
skin side down for 5-6 minutes without moving. Flip and
continue to cook for 10-15 minutes until the chicken is cooked
through. Remove and set on a plate.
✖ 3. Lower the heat and add in the garlic and onion stirring
constantly until soft, about 2 minutes. Add in the tomatoes,
artichokes, and olives, cook while stirring 2-3 minutes.
✖ 4. Add in the cauliflower rice and cook for 5 minutes until soft
and dry. Add in the lemon slices, the chicken, and any juices
that are on the plate. Cook for another minute or so to reheat
the chicken and serve.
CALORIES: 519 / FAT (GRAMS) 37.4 / CARBS (GRAMS) 10.8 / PROTEIN (GRAMS) 33.2
Kevin Curry is the
founder of Fit Men Cook,
an online community
that encourages people
to live their most fit and
healthy lives.
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