Nutrition per serving may change if servings are adjusted.
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)
Preheat grill to medium.
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.
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.
Meanwhile, whisk the remaining 4 tablespoons oil, lemon juice, oregano and the remaining ¼ 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 ¼ 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.
411 calories;28 g fat(4 g sat); 3 g fiber; 9 g carbohydrates; 29 g protein; 26 mcg folate; 87 mg cholesterol; 5 g sugars; 0 g added sugars; 488 IU vitamin A; 54 mg vitamin C; 69 mg calcium; 1 mg iron; 630 mg sodium; 560 mg potassium