September 11, 2020
Greek Cauliflower Rice Bowls With Grilled Chicken
Greek Cauliflower Rice Bowls With Grilled Chicken
These healthy Mediterranean cauliflower rice bowls topped with feta, olives, veggies, and grilled chicken are delicious.
A perfect meal as the weather warms up!
Bon Appetit!
INGREDIENTS
- 6 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 4 cups cauliflower rice
- ⅓ cup chopped red onion
- ¾ teaspoon salt, divided
- ½ cup chopped fresh dill, divided
- 1pound 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)
METHOD
- Preheat grill 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 the 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.
Tips
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.
Swiss Ball Exercises
In this bulletin we discuss Fibre...
Ingredients A whole turkey A lemon An onion Rosemary and thyme Vegetable stock (around one pint) Pepper A little melted butter or spread Instructions Step 1 Pat your turkey dry with a paper towel. Season the outside of the bird with a little pepper and very lightly brush with melted butter or spread. Halve the lemon and the onion, roughly chop your herbs—and place everything into the cavity evenly. Step 2 Pour your vegetable stock into the bottom of a roasting pan and sit your turkey in the liquid, breast side up. Preheat your oven to around 400 degrees, add a tin foil tent over the top of your turkey, and put it in to cook. Step 3 Cook slowly at a rate of 20 minutes per kilogram of weight. Check regularly and add a tiny bit of butter to your bird if necessary. Notch up the heat by around 20 degrees for the last 20 minutes to make the skin nice and crispy! Step 4 Remove from the oven, place on a presentable tray, and enjoy with a stack of healthy festive trimmings. Nutrition and Cooking Times Prep time: 25 minutes | Cook time: 20mins per kg | Total time: 2 hours 25 minutes Nutrient Value per 100g: Calories: 165kcal | Protein: 29g | Fat: 6.5g | Carbohydrates: 0-1g