Chicken with oranges and olives with cauliflower rice

5.0/5 rating (1 votes)
Chicken with oranges and olives with cauliflower rice

I hope you enjoy Chicken with oranges and olives with cauliflower rice recipe as much as we did!  Not to mention it was even better the next day for lunch.


  • 2 tablespoons Olive Oil
  • 2 pounds (chicken breast and thighs combination)
  • 2 large shallots, diced
  • 2 garlic cloves, minced
  • 1/2 cup white wine (optional)
  • 1 1/2 cups low-salt chicken broth
  • 1 orange, sliced then cut in half
  • 1/4 cup brine-cured green olives
  • 1 tablespoon honey
  • 1/2 head cauliflower, cut into florets
  • Olive oil to drizzle
  • Sea salt
  • Freshly ground pepper


  1. Preheat oven to 350°F. In a large cast iron pan (or any oven safe pan) set to medium/high heat and all olive oil.


  2. Rinse chicken and pat with a paper towel. Season with salt and pepper. When pan is hot add chicken (skin side down) and after 4 minutes flip over for another 3 minutes (you want the skin to become crispy).

  3. If you have a lot of juice at the bottom of the pan then take some out and just leave a couple of tablespoons. Add shallot and let sauté for 2 minutes then add garlic. After 1 minute add you white wine and chicken broth. Bring to a boil and return chicken. Add orange slices and olives. Cover and put in the oven for 45 minutes.

  4. Meanwhile you can prepare the cauliflower by putting on a baking sheet. Drizzle with olive oil and season with salt and pepper. Put in the oven for 25 minutes.

  5. When the cauliflower is done put through your ricer and put in an oven safe dish and keep in the oven warm.

  6. Take out the pan from the oven. Remove the chicken, oranges and olives and put on platter. Bring the juice to a boil and add in honey. In the middle of the platter scoop the cauliflower and drizzle the juice around the platter.

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