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    Greek Cauliflower Rice Bowls with Grilled Chicken

    Low PotassiumLow PhosphorusHigh Protein Diabetes-FriendlyEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanMediterraneanChickenDinnerLunch
    Greek Cauliflower Rice Bowls with Grilled Chicken
    Low PotassiumLow PhosphorusHigh Protein Diabetes-FriendlyEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanMediterraneanChickenDinnerLunch
    8 cups
    Active time: 30 minutes
    Total time: 30 minutes

    Description

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

    Directions

    1. Preheat grill to medium.
    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.
    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°F, about 15 minutes total. Slice crosswise.
    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.
    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.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories411 cal
    • Total Fat27.5 g
    • Saturated Fat4.5 g
    • Cholesterol87 mg
    • Sodium630 mg
    • Carbohydrate Total9.5 g
    • Protein29 g
    • Phosphorus280 mg
    • Potassium560 mg
    • Fiber3.1 g
    • Calcium69 mg

    Ingredients

    • 6 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
    • 4 cups cauliflower rice
    • ¾ teaspoon salt, divided
    • ⅓ cup chopped red onion
    • ½ cup chopped fresh dill, divided
    • 1 pound boneless, skinless chicken breasts
    • 3 tablespoons lemon juice
    • 1 teaspoon dried oregano
    • 1 cup halved cherry tomatoes
    • 1 cup chopped cucumber
    • ½ teaspoon ground pepper, divided
    • 2 tablespoons chopped Kalamata olives
    • 2 tablespoons crumbled feta cheese
    • Lemon wedges for serving (optional)

    Ingredients

    • 6 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
    • 4 cups cauliflower rice
    • ¾ teaspoon salt, divided
    • ⅓ cup chopped red onion
    • ½ cup chopped fresh dill, divided
    • 1 pound boneless, skinless chicken breasts
    • 3 tablespoons lemon juice
    • 1 teaspoon dried oregano
    • 1 cup halved cherry tomatoes
    • 1 cup chopped cucumber
    • ½ teaspoon ground pepper, divided
    • 2 tablespoons chopped Kalamata olives
    • 2 tablespoons crumbled feta cheese
    • Lemon wedges for serving (optional)

    Description

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

    Directions

    1. Preheat grill to medium.
    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.
    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°F, about 15 minutes total. Slice crosswise.
    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.
    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.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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