Low-Carb Chicken Skillet

Make the lemony yogurt drizzle

1. In a small bowl, stir together the Greek yogurt, lemon juice, zest (if using), Dijon (if using), garlic, salt, and pepper.
2. Add water 1 tablespoon at a time until it is thin enough to drizzle. Taste and adjust with more lemon or salt. Set aside in the fridge.

Cook the chicken and vegetables

1. Coordination tip: If you want everything hot at the same time, start the cauliflower rice while the vegetables cook (step 3).
2. Pat the chicken dry, then season with 1 teaspoon salt, pepper, smoked paprika, cumin, and garlic powder.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When it shimmers, add the chicken in a single layer. Cook 3 to 4 minutes per side until browned and cooked through (aim for 165 F in the thickest pieces). Transfer to a plate.
4. Reduce heat to medium. Add the remaining 1 tablespoon olive oil, then add onion, bell pepper, zucchini, and mushrooms. Sprinkle with the remaining 1/2 teaspoon salt. Cook 6 to 8 minutes, stirring occasionally, until the vegetables are browned and crisp-tender.
5. Add minced garlic and tomato paste. Stir for 1 minute until the tomato paste darkens slightly and smells sweet.
6. Pour in chicken broth and vinegar, scraping up browned bits. Stir in oregano and red pepper flakes (if using). Simmer 2 minutes.
7. Add the chicken back to the skillet along with any juices. Stir in spinach and cook 1 to 2 minutes until wilted. Taste and adjust seasoning.

Cook the cauliflower rice

1. In a second skillet or saucepan, heat olive oil or butter over medium heat.
2. Add cauliflower rice and salt. Cook 5 to 7 minutes, stirring, until hot and any moisture cooks off. If using frozen cauliflower rice, cook from frozen and plan on an extra 2 to 4 minutes to evaporate the water.
3. Stir in parsley if using.

Serve

1. Spoon cauliflower rice into bowls.
2. Top with the chicken and veggie mixture.
3. Drizzle with the lemony yogurt sauce and finish with extra black pepper or a squeeze of lemon if you want it brighter.

Practical tips and easy variations

• Do not crowd the chicken: If your skillet is small, brown in two batches. Crowding steams it and you lose those crisp edges.
• Want it spicier? Add 1/2 teaspoon chipotle powder or a few dashes of hot sauce to the drizzle.
• Swap the veggies: Broccoli florets, green beans, or cabbage all work. Keep the cook time similar by cutting everything to bite size.
• Extra cozy version: Stir 2 tablespoons grated Parmesan into the cauliflower rice and call it a night.
• Meal prep move: Make a double batch of the chicken and veggie skillet, then change the base through the week: cauliflower rice one day, salad greens the next, quinoa after that.