Keto Mediterranean Chicken Skewers with Cauliflower Rice

Instructions

1. 1Cut the about 680 g Chicken Thighs into 2.54 cm pieces. In a medium bowl, whisk together the 0.25 cup Olive Oil, 0.25 cup Lemon Juice, 4 cloves minced Garlic, 2 tsp Dried Oregano, 1 tsp Dried Thyme, 1 tsp Salt, and 0.5 tsp Black Pepper.
2. 2Add the cut chicken pieces to the marinade in the bowl and toss until every piece is coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes.
3. 3While the chicken is marinating, prepare the cauliflower rice. Cut the 1 head Cauliflower into florets. Place the florets in a food processor and pulse until the pieces are about the size of rice grains.
4. 4Thread the marinated chicken pieces onto skewers. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
5. 5Heat a grill or a grill pan over medium-high heat until it reaches approximately 205°C (200°C). Place the chicken skewers on the hot grill. Grill for 5-7 minutes per side, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C.
6. 6While the chicken skewers are grilling, heat 1 tablespoon of the olive oil from the marinade in a large skillet over medium heat (approximately 176.7°C or 175°C). Add the prepared cauliflower rice to the skillet and sauté for 5-7 minutes, stirring frequently, until it is tender.
7. 7Remove the chicken skewers from the grill and let them rest for 2-3 minutes. Serve the chicken skewers over the sautéed cauliflower rice. Crumble the about 57 g Feta Cheese over the top of the dish.

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