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Ingredients
- 6 tablespoons Olive Oil divided
- 4 cups cauliflower rice see Tip
- .33 cup chopped red onion
- .75 teaspoon Salt divided
- .5 cup chopped fresh dill divided
- 1 pound boneless skinless chicken breasts
- .5 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 each wedges Lemon wedges for serving
Ingredients
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Instructions
- Preheat Grill/Skillet to medium.
- 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.
- 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.
- Meanwhile, whisk the remaining 4 tablespoons oil, lemon juice, oregano and the remaining 1/4 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 1/4 cup dill. Drizzle with the vinaigrette. Serve with lemon wedges, if desired.
- Tip 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.
Credit: https://www.eatingwell.com/recipe/274096/cauliflower-rice-bowls-with-grilled-chicken/