How is it Monday again? And how am I back from Hawaii already? I am not ok with these things. My mom left on Friday, and it’s been back to my lonely lonesome ever since. Thank goodness for dogs and Netflix, amIright?
I have a slow few weeks in my photography business, or I would be much more enthusiastic about being back to real life. Having your own business is very rewarding and fun, but stressful and difficult at times…times like now. On the plus side, now I have more time to make new recipes for you! I’ve been using a lot of pineapple since I got back from Maui, so be sure to stock up on those if you see them on sale.
This recipe happened after a friend gave me a big bag of garden fresh tomatoes–so many that I would never be able to eat them all before they went bad. So I did what any rational vegetable loving human would do, and I cooked them. I’m really picky about cooked tomatoes, but there is something about the flavor combination and the texture with the cauliflower rice that makes me really love this. Fresh herbs don’t hurt anything, either. Make sure you use the fresh ones.
If you’re not Paleo/Keto/Gluten Free you can always serve this over pasta, rice, or a full on starchy risotto. For the rest of us, I served the chicken over some cauliflower rice sautéed with a little fresh white onion. The light cauliflower base is especially nice this time of year, when it’s all I can do to not throw in the towel and make a salad. I’m seriously not a summer person… but I digress. Time to cook.
Tomato Medley Chicken with Cauliflower "Couscous"
- 2 tbsp olive oil
- 4 cloves fresh garlic sliced
- 4 boneless skinless chicken breasts
- 2 tbsp lemon juice
- 1/4 cup sliced cherry tomatoes
- 3 plum tomatoes chopped
- 1 large heirloom tomato halved and sliced
- 1 cup chicken broth
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp oregano
- 1/4 cup Fresh oregano
- 1 tbsp olive oil
- 1/4 cup chopped white onion
- 1/4 tsp salt
- 6 cups cauliflower rice
Place olive oil and garlic in a large skillet over medium high, heat. Saute for 2 minutes, then add chicken to the skillet and cook for 7-8 minutes, or until no longer pink and slightly browned on the edges.
Add lemon juice, tomatoes, broth, oregano, salt, and pepper to the skillet. Bring to a boil and then reduce to a simmer for 3-4 minutes, or until the tomatoes are softened and the broth is mostly evaporated. Remove from heat.
Place coconut oil in a medium sized skillet over medium high heat. Add onion and sauté for three minutes, or until translucent. And cauliflower rice and cook, stirring occasionally for 6 to 7 minutes, or until soft.
Did you make this recipe?
Don’t forget to tag @moriah.brooke #ellefaiteats!