I’m writing this post from the beautiful, snowy mountains of Tahoe, California. Being here amidst the snow covered peaks and breathing in the clean, mountain air, I am reminded once again of how amazing our world is.
This is a panoramic view from our cabin patio, however, a picture just doesn’t do it justice. I wish you could be here!
I’ve been a little under the weather this whole week, so I’m staying in the cabin this weekend instead of playing in the snow. Ahh, total relaxation – just what I need! And this is a perfect opportunity to share a new recipe with you, inspired by a dish Matt had made a few weeks ago that I wanted to make more paleo friendly.
This dish features Greek style, pan-fried chicken thighs with a lemon reduction drizzled on top, paired with cauliflower rice that has smashed cherry tomatoes, parsley and kalamata olives. YUM. I love using thigh meat because it’s a fattier cut, imparting more flavor into the dish. Thigh meat is also typically cheaper per pound, making it easier on the wallet than breast meat. The reduction is made by adding chicken stock and lemon juice to the pan the chicken was fried in, scraping the bits of chicken off the bottom of the pan, and reducing the liquid down to a thick sauce.
The cauliflower rice is one of my favorite side dishes to date. It’s simple in nature, but the flavors from the parsley and kalamata paired with the cherry tomatoes make it a standout dish for any meal.
Pan-Fried Greek Chicken Thighs with Lemon Reduction
- 1 lb. organic, skinless and boneless chicken thighs
- 1/2 tsp. sea salt
- 2 tsp. garlic powder
- 1 tsp. oregano
- 1/2 tsp. basil
- 2 tbsp. olive oil, divided
- 2 cups chicken broth
- Juice from 1 lemon, freshly squeezed
- 1/2 tsp. tapioca starch* (optional, see note)
Other Tools Needed:
- Measuring cups/spoons
- Small mixing bowl
- 1 large dinner plate
- Frying pan
Combine the herbs and sea salt in the mixing bowl and divide it evenly, then set aside. Take the chicken thighs and lay them out on the dinner plate, then season the first side with half the seasonings. Dress the seasoned chicken thighs with 1 tbsp. of olive oil, then flip each thigh and repeat. Once each side is seasoned and dressed, warm up the frying pan over low heat. When the pan is nice and hot, place each thigh in the pan and pan fry each side for about 5 minutes, flipping as needed. I like to cover the pan with a lid for the first two minutes and then continue frying with the lid off for the remaining time. You want the thighs to stick to the pan a little and leave some remnants – that will help create your reduction later. When the thighs are done, remove them from the pan and set aside in a covered dish to retain some heat.
To create the reduction, pour the chicken broth in the frying pan over high heat, and scrape the remnants off the pan to mix in with the broth. Add the lemon juice and tapioca starch and whisk together. Let the liquid cook down until you have the desired consistency for your reduction. When you’re satisfied with your reduction, spoon over the chicken thighs and voila! You fancy now.
*Notes: The tapioca flour will gelatinize in heat, giving the reduction a little more substance. This is ingredient is completely optional- the liquid will still reduce without it. If you choose to use it, you can find this brand of tapioca starch at Safeway or Whole Foods.
These chicken thighs are best paired with my Smashed Cherry Tomato & Kalamata Cauliflower ‘Rice’.
Nutrition Facts* & Serving Size*:
This recipe makes approximately 1 lb of chicken thighs. The nutrition facts below have been calculated using a serving size based on a 4 oz. chicken thigh. If you are following a meal plan, please adjust your servings to fit your meal plan as needed.
Smashed Cherry Tomato & Kalamata Olive Cauliflower 'Rice'
- 1 medium head of cauliflower, chopped and divided
- 1 cup halved cherry tomatoes, divided
- 1/2 cup fresh chopped parsley, divided
- 1/2 tsp. sea salt, divided
- 1/3 cup Kalamata olives, chopped vertically and divided
- 1 tsp. olive oil, divided
Other Tools Needed:
- Cutting board
- Food processor
- Chef’s knife
- Measuring cups/spoons
- 2 medium size mixing bowls
- Frying pan
The first step is to remove the cauliflower florets and split into at least two batches for the food processor. This is important, because if you put too much cauliflower into the food processor, the bottom layer will process down to a mash before the top layer has a chance to process to the rice-like consistency that you’re looking for. Depending on the size of your food processor, you may need to reduce to three or four batches. Pulse each batch until you have a rice-like consistency and set aside in the mixing bowl.
Heat one tsp. of olive oil in the frying pan. When the pan is warm, take half the batch of cauliflower rice and sauté in the pan over low heat. Add the half portions of the tomatoes and seasonings to the pan and cook until the cauliflower is soft. Gently smash the tomatoes into the pan and let the juices mix in with the rice. Lastly, add the Kalamata olives and remove from heat. Set aside in a mixing bowl and repeat the steps above for the last batch of cauliflower rice.
When the cauliflower rice is done cooking, serve with your choice of protein. I suggest pairing with the Pan Fried Greek Chicken Thighs with Lemon Reduction above– delicious!
Nutrition Facts*& Serving Sizes*:
This recipe makes approximately 3.5 cups. The nutrition facts below have been calculated using a serving size of 1/2 cup. If you are following a meal plan, please adjust your servings to fit your meal plan as needed.
More good news – I’ll have another BRAND NEW recipe posted tomorrow morning. Stay tuned!
*Nutritional values given on this post are approximate. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information provided is accurate, complete and useful.