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.
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Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
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