Ingredients:

Chicken:

• 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)

Tzatziki:

• 1 cup coconut yogurt (This brand, or this recipe. Sub this recipe if not AIP)

• 1/4 cup cucumber, diced

• 2 tsp dill

• 1 tsp garlic powder

• 1/2 tsp sea salt

1 tbsp olive oil

• Juice of 1/2 lemon

Step1:

Using a large skillet, heat avocado oil over medium heat.

Step2:

Stir in the chicken breast and season with about 1/2 tsp of salt and lemon juice. Saute until cooked through to 165 F internal temperature and set aside.

Step3:

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.

Step4:

Add 1 tbsp of oil to the heated pan and saute the cauliflower rice for 5 minutes, or until lightly browned.

Step5:

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.

Step6:

Top the skillet with sliced lemons, black olives, and sliced grape tomatoes if desired.

Step7:

Store in 3-4 glass Tupperware containers (like this) with the tzatziki on the side.