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Greek Cauliflower Rice Bowls with Grilled Chicken

  • 30 m
  • 30 m
Carolyn Casner
“These healthy Mediterranean cauliflower rice bowls topped with feta, olives, veggies and grilled chicken are impressive yet take just 30 minutes to make.”


    • 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)


  • 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.
  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/22/2019