Name: Greek Cauliflower Rice Bowls with Grilled Chicken
Total time: 30 min
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; 4 wedges Lemon wedges for serving

Directions

Step 1

Preheat grill to medium.

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Step 2

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.
Step 3

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.
Step 4

Meanwhile, whisk the remaining 4 tablespoons oil, lemon juice, oregano and the remaining 1/4 teaspoon each salt and pepper in a small bowl.
Step 5

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

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.

Nutrition Facts

Serving Size: 2 cups

Per Serving:

411 calories; protein 29g; carbohydrates 9.5g; dietary fiber 3.1g; sugars 4.5g; fat 27.5g; saturated fat 4.5g; cholesterol 86.9mg; vitamin a iu 488IU; vitamin c 54.3mg; folate 26.5mcg; calcium 68.9mg; iron 1.2mg; magnesium 44.5mg; potassium 560.4mg; sodium 629.8mg; thiamin 0.2mg.

Exchanges:

4 1/2 fat, 3 1/2 lean protein, 1 1/2 vegetable

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts