clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Skillet Greek Chicken with Cauliflower and Kale

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Ingrid DeHart
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


  • 1-pound humanely raised boneless skinless chicken breasts (about 2 breasts) or thinly sliced chicken breasts
  • Sea salt and black pepper
  • 1/2 teaspoon garlic granules
  • 2 Tablespoons ghee*, avocado oil, or olive oil, divided
  • 2 Tablespoons red wine vinegar
  • 3 cloves garlic minced
  • 1 large red onion, chopped
  • 3 sprigs fresh oregano or 2 teaspoons dried oregano
  • 1 cup chicken broth, homemade, if possible 
  • 2 sprigs fresh thyme or ½ teaspoon dried thyme
  • 4 cups cauliflower, cored, broken into florets, 1 small or ½ large
  • 6 cups baby kale or bunched kale leaves, stems removed, coarsely chopped (about 7 ounces)
  • 1 Tablespoon lemon juice
  • 4 slices of lemon
  • 1/2 cup kalamata olives, pitted and halved


  1. Cut the chicken breasts in half horizontally to make 4 thin breasts. Skip this step if you bought thin sliced breasts.
  2. Sprinkle the chicken breasts on both sides with the sea salt, black pepper, and garlic granules.
  3. In a large skillet with a lid heat 1 tablespoon of the oil over medium-high heat and saute the chicken, about 3 minutes on each side until lightly brown. Adjust heat to prevent burning. Remove the pieces to a plate.
  4. Add the vinegar to the pan and scrape the bits from the bottom of the pan for 10-15 seconds. You don’t have to get them all.
  5. Add the remaining tablespoon of the olive oil to the pan and turn the heat down to medium-low. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 4 minutes.
  6. Turn the heat to low, cover and let the onion cook for another 5 minutes, stirring from time to time, until it is lightly browned and very soft.
  7. Add the garlic and stir together for a minute, until the garlic is fragrant.
  8. Add broth, oregano, thyme, and lemon juice.
  9. Turn up to heat until simmering. Cover, lower the heat and simmer for 5 minutes to develop the flavors.
  10. Add in the cauliflower. Stir to coat with the onions and broth. Cook until the cauliflower is beginning to get tender, 3-4 minutes, stirring a few times.
  11. Remove oregano and thyme.
  12. Add in the kale, olives, and sliced lemons. Cook until kale is tender 3-4 minutes. You may have to add it in batches.
  13. Cut cooked chicken breasts in half on the diagonal to get 8 pieces. Add to the vegetables. Stir to evenly combine. Cook 1-2 minutes to heat through.
  14. Taste to adjust salt and add more lemon if desired.
  15. Serve and Enjoy!


Ghee is not technically dairy free. Use one of the other oils for dairy free.

  • Prep Time: 15
  • Cook Time: 30 minutes
  • Category: Main Dish, Chicken
  • Method: Saute, Simmer
  • Cuisine: Paleo, Gluten Free, Dairy Free, Low Carb, Whole30