Greek Salad Fried "Rice"

This simple one pan dinner is great for any night of the week! The thing that will take the longest is the chopping, I promise! 

I love Greek salad, but sometimes I am craving something warm or something with a bit more protein in it and this is a great go-to. There are a lot of ingredients, but being that you are making everything in one pan, it's an easy clean-up, another favorite feature of mine. I love this recipe because it is so adaptable; you can swap out any veggies you don't like or omit the use of dairy or the chicken. I made this recipe (pictured) recently for a client without tomatoes and peppers because there is a food sensitivity to nightshade vegetables in the family, so make this recipe with what is best for your bellies.

I hope you enjoy it! I sure did :) 


2 tablespoons of good extra virgin olive oil
1 small red onion, chopped
1 pound of chicken breasts, cut into cubes
salt, pepper and oregano to season
1 small head of cauliflower, riced
(you can buy already riced cauliflower in some grocery stores-- you'll need about 3 cups)
2 eggs
1 cup of chickpeas, drained and rinsed
1/2 cup of cherry tomatoes, halved
1/4 cup Kalamata olives, halved
1/2 cup chopped parsley
1/2 cup of your favorite feta cheese, crumbled
2 tablespoons of fresh lemon juice



  1. To rice the cauliflower, cut the cauliflower into florets and transfer them to a food processor
  2. Pulse until cauliflower gets to a rice-like consistency
  3. In a large skillet heat olive oil over medium heat and cook onions until transluscent, about 5 minutes
  4. Season chicken with salt, pepper and oregano and add to the skillet, cook for another 5 minutes 
  5. Add riced cauliflower and cook for a few minutes until slightly cooked through 
  6. Make a small well in the skillet and add eggs, some more salt and pepper and scramble until the eggs are cooked 
  7. Add chickpeas, tomatoes, peppers, olives and lemon juice and cook for two minutes until warmed through
  8. Stir everything together and remove from heat 
  9. Add feta cheese and parsley and mix together before serving
Gabrielle Kassin