These healthy Greek-inspired cauliflower rice bowls topped with feta, olives, veggies and grilled chicken are impressive yet take just 30 minutes to make.
Ingredients
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6 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
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4 cups cauliflower rice (see Tip)
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⅓ cup chopped red onion
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¾ teaspoon salt, divided
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½ cup chopped fresh dill, divided
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1 pound boneless, skinless chicken breasts
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½ teaspoon ground pepper, divided
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3 tablespoons lemon juice
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1 teaspoon dried oregano
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1 cup halved cherry tomatoes
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1 cup chopped cucumber
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2 tablespoons chopped Kalamata olives
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2 tablespoons crumbled feta cheese
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4 wedges Lemon wedges for serving
Description
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Preheat grill to medium.
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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.
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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.
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Meanwhile, whisk the remaining 4 tablespoons oil, lemon juice, oregano and the remaining 1/4 teaspoon each salt and pepper in a small bowl.
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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.
Tips: Look for prepared cauliflower rice (or cauliflower crumbles) with other prepared vegetables in some supermarkets. To make your own, place cauliflower florets in a food processor and pulse until broken down into rice-size granules. One 2-pound head of cauliflower yields about 4 cups of cauliflower rice.
