Cauliflower Rice and Chicken Bowl
By Sara Barulli,
January 17, 2023
25 min.
Ingredients
- β’ 6 tablespoons plus 1 teaspoon extra virgin olive oil, divided
- β’ 4 cups cauliflower rice
- β’ β cup chopped red onion
- β’ ΒΎ teaspoon salt, divided
- β’ Β½ cup chopped fresh dill, divided
- β’ 1 pound boneless, skinless chicken breasts
- β’ Β½ teaspoon ground pepper, divided
- β’ 3 tablespoons lemon juice
- β’ 1 teaspoon dried oregano
- β’ 1 cup halved cherry tomatoes
- β’ 1 cup chopped cucumber
- β’ 2 tablespoons chopped Kalamata olives
- β’ 2 tablespoons crumbled low-fat feta cheese
- β’ Lemon wedges for serving (optional)
Instructions
Preheat grill to medium.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower, onion and ΒΌ teaspoon salt. Cook for about 5 minutes. Remove from heat and stir in ΒΌ cup dill.
Rub 1 teaspoon oil all over chicken. Sprinkle with ΒΌ teaspoon salt and ΒΌ teaspoon pepper. Grill, turning once, for about 15 minutes total.
Whisk the remaining 4 tablespoons oil, lemon juice, oregano, and the remaining ΒΌ teaspoon each salt and pepper in a small bowl.
Divide the cauliflower rice between 4 bowls. Top with the chicken, tomatoes, cucumber, olives, and feta. Sprinkle with remaining ΒΌ cup dill. If desired, drizzle with a vinaigrette and serve with lemon wedges.
