summer vegetables in a wire basket

One Pan Greek Chicken Meal


  • 3-4 tbsp avocado oil sub coconut oil
  • 1 lb chicken breast cubed
  • 2.5 cups cauliflower rice
  • 1 medium zucchini sliced into half moons
  • 1/2 red onion chopped
  • 1/4 cup black olives sliced
  • 1 tsp sea salt
  • 2 tsp dill
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 2 tbsp fresh parsley
  • 1 lemon half juiced other half sliced
  • Optional – grape tomatoes omit for AIP
  • For the Tzatziki
  • For the tzatziki
  • 1 cup plain Greek yogurt
  • 1/4 cup cucumber diced
  • 2 teaspoons dill
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil
  • Juice of 1/2 lemon


  • Using a large skillet, heat oil over medium heat.
  • Stir in the chicken breast and season with about 1/2 teaspoon of salt and lemon juice. Saute until cooked through and juices run clear.  Set aside.
  • Saute the zucchini and red onion in the pan for 4-5 minutes or until cooked to liking. Add more oil as needed. Set aside.
  • Add 1 tablespoon of oil to the heated pan and saute the cauliflower rice for 5 minutes, or until lightly browned.
  • Stir back in the chicken, zucchini, and red onion and season with parsley, dill, garlic, and extra salt and lemon juice to taste. Saute for 2-3 minutes to reheat and incorporate the flavors.
  • Top the skillet with sliced lemons, black olives, and sliced grape tomatoes if desired.

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