Need Help?
1-800-111-2222
info@foodsnots.com
Need Help:
Search
Lunch

Cauliflower Rice Bowls with Grilled Chicken

These healthy Greek-inspired cauliflower rice bowls topped with feta, olives, veggies and grilled chicken are impressive yet take just 30 minutes to make.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 6 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 4 cups cauliflower rice (see tip)
  • ⅓ cup chopped red onion
  • ¾ teaspoon salt, divided
  • ½ cup chopped fresh dill, divided
  • 1 pound boneless, skinless chicken breasts
  • ½ teaspoon ground pepper, divided
  • 3 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 cup halved cherry tomatoes
  • 1 cup chopped cucumber
  • 2 tablespoons chopped kalamata olives
  • 2 tablespoons crumbled feta cheese
  • 4 wedges lemon wedges for serving

Directions

  1. Preheat grill to medium.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower, onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Remove from heat and stir in 1/4 cup dill.
  3. Meanwhile, rub 1 teaspoon oil all over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, about 15 minutes total. Slice crosswise.
  4. Meanwhile, whisk the remaining 4 tablespoons oil, lemon juice, oregano and the remaining 1/4 teaspoon each salt and pepper in a small bowl.
  5. Divide the cauliflower rice between 4 bowls. Top with the chicken, tomatoes, cucumber, olives and feta. Sprinkle with remaining 1/4 cup dill. Drizzle with the vinaigrette. Serve with lemon wedges, if desired.