1

Add cubed chicken to a bowl with 2 Tbsp olive oil, juice of 1 lemon, garlic, 1 tsp sea salt, ½ tsp black pepper, and oregano. Mix to combine. Set aside to marinate.

2

Heat 1 Tbsp olive oil in a frying pan over medium-low heat. Add the cauliflower. Stir to coat in the oil. Add juice of ½ a lemon, ½ tsp sea salt and ½ tsp black pepper. Stir again then cover to cook for 6-8 minutes. Turn off heat and set aside.

3

Heat 1 Tbsp olive oil in a large frying pan over medium-low heat. Add the marinated chicken and anything left in the bowl. Cook for 5-6 minutes per side or until browned and no longer pink. Remove from heat and set aside.

4

In the same frying pan, add half of the chicken broth to deglaze. Add the onions and saute until they soften.

5

Add the peppers and saute for 3-4 minutes. Add the remaining chicken broth.

6

Add the zucchini, tomatoes, ½ tsp sea salt, ½ tsp black pepper and saute for 2-3 minutes. Lastly, add the chicken back in and saute for 2-3 minutes to warm it up.

7

To serve, add cauliflower rice to bowls and top with chicken and vegetables. You can also add feta and oregano on top.

8

Store any leftovers in an airtight container in the fridge for up to 3 days.