Mediterranean Cultured Chicken

Mediterranean Cultured Chicken 

1 lb. boneless, skinless chicken breast
1/2 fresh lemon
sea salt and pepper

1 1/2 cup shredded cauliflower
1 Tbs. butter or ghee
sea salt and pepper
1 1/2 cup Good Culture Sundried Tomato Organic Grass Fed Cottage Cheese (2 little containers)

1/2 cup Candied Tomatoes (or 1/4 cup oil-packed sundried tomatoes)
2 Tbs. oil-cured kalamata olives, pitted and chopped
2 Tbs. Preserved Lemons, rinsed and sliced

 

Preheat oven to 425 degrees. 

 

Squeeze lemon juice over the chicken and season with salt and pepper. 

 

Bake, covered, for about 40 minutes, until completely DONE.

 

Meanwhile, shred the cauliflower to create “rice.” Heat the butter in a large skillet over medium heat. Add the cauliflower rice and salt and pepper. 

Sauté until tender. 

 

Remove from heat and stir in the cottage cheese.

 

To serve, thinly slice the chicken and serve over the cottage cheese and rice mixture, topping with Candied Tomatoes, olives, and Preserved Lemons.