Elegant Greek Dinner: Paleo Roasted Lemon Herb Chicken with Cauliflower Rice & Spicy Zucchini Fries

Allergens

None (except for known allergies to ingredients listed)

Ingredients

• 4 large boneless skinless chicken breasts
• 1 medium head of cauliflower, grated or riced
• 2 large zucchinis, sliced into fries
• 4 tbsp olive oil, divided
• 3 cloves garlic, minced
• 2 lemons, one juiced and one zested
• 1 cup fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• Spices for zucchini fries (paprika, cayenne, garlic powder, onion powder, salt)

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, combine chicken breasts, lemon juice, half of the lemon zest, 2 tbsp olive oil, garlic, parsley, oregano, salt, and pepper. Mix well and set aside to marinate for at least 30 minutes.
3. Prepare cauliflower rice by grating or ricing the cauliflower head into a large mixing bowl. Set aside.
4. In another mixing bowl, toss sliced zucchini with 1 tbsp olive oil and your choice of spices for the zucchini fries. Arrange them on a lined baking sheet in a single layer.
5. Place marinated chicken breasts and zucchini fries on separate oven racks over foil lined baking sheets. Bake the chicken for 25 30 minutes, turning once halfway through. Cook the zucchini fries for 20 25 minutes, flipping halfway through until golden brown and crispy.
6. Heat remaining olive oil in a non stick pan over medium heat. Add grated cauliflower rice, cook for about 5 minutes until slightly softened but not mushy. Season with salt, pepper, and the remaining lemon zest to taste.
7. Slice the cooked chicken into thick strips and serve with a side of spicy zucchini fries and cauliflower rice.

Chef’s Insight

The combination of flavors and textures in this recipe is perfect for a Paleo diet, and it's versatile enough to accommodate various dietary preferences.

Notes

You can adjust the spiciness of the zucchini fries according to your preference by increasing or decreasing the amount of cayenne pepper used.