Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Greek Cauliflower Rice Bowls
with Grilled Chicken
Greek Cauliflower Rice Bowls with Grilled Chicken
About the Recipe
These healthy Mediterranean cauliflower rice bowls topped with feta, olives, veggies and grilled chicken are impressive yet take just 30 minutes to make.
Recipe by Carolyn Casner – EatingWell
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
Lemon wedges for serving (optional)
Getting it done:
1 Preheat grill to medium.
2 Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower, onion and ¼ teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Remove from heat and stir in ¼ cup dill.
3 Meanwhile, rub 1 teaspoon oil all over chicken. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Grill, turning once, until an instant-read thermometer inserted into the thickest part of the breast reads 165°F, about 15 minutes total. Slice crosswise.
4 Meanwhile, whisk the remaining 4 tablespoons oil, lemon juice, oregano and the remaining ¼ 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 ¼ cup dill. Drizzle with the vinaigrette. Serve with lemon wedges, if desired.
Recipe Notes
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.
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
Lemon wedges for serving (optional)
Getting it done:
1 Preheat grill to medium.
2 Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower, onion and ¼ teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Remove from heat and stir in ¼ cup dill.
3 Meanwhile, rub 1 teaspoon oil all over chicken. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Grill, turning once, until an instant-read thermometer inserted into the thickest part of the breast reads 165°F, about 15 minutes total. Slice crosswise.
4 Meanwhile, whisk the remaining 4 tablespoons oil, lemon juice, oregano and the remaining ¼ 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 ¼ cup dill. Drizzle with the vinaigrette. Serve with lemon wedges, if desired.
Recipe Notes
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.
About the Recipe
These healthy Mediterranean cauliflower rice bowls topped with feta, olives, veggies and grilled chicken are impressive yet take just 30 minutes to make.
Recipe by Carolyn Casner – EatingWell
Nutritional Info
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