Greek food is always so flavorful and fresh—full of vegetables, olives, feta and just the perfect amount of tartness from a squeeze of lemon. This hearty “rice” bowl is no exception. The Mediterranean flavors transform a simple cauliflower rice bowl into a lunchtime culinary masterpiece in under 15 minutes!
MAKES: 4 servings
1 SERVING: 417 Calories, 29 g Fat, 6 g Carbs, 29 g Protein
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) lemon juice
½ tbsp (7 ml) red wine vinegar
4 cloves garlic, minced
1½ tbsp (5 g) oregano
1 tsp salt
½ tsp black pepper
1 lb (454 g) boneless, skinless chicken thighs (about 4 thighs)
1 tbsp (15 ml) extra-virgin olive oil
12 oz (340 g) cauliflower rice, steamed
½ cup (65 g) cucumber, chopped
¼ cup (40 g) red onion, chopped
½ cup (100 g) Roma tomatoes, chopped
15 Kalamata olives, sliced
½ cup (75 g) feta cheese, crumbled
To make the dressing, in a small mixing bowl, whisk the olive oil, lemon juice, vinegar, garlic, oregano, salt and black pepper. Reserve about ¼ cup (60 ml) of the dressing for finishing.
To prepare the chicken, place it in a large, resealable plastic bag with the non-reserved dressing. Massage the dressing into the chicken and refrigerate for at least 2 hours, and up to overnight. After marinating, heat a large skillet over medium-high heat with the olive oil and cook the chicken for 4 to 5 minutes per side, or until golden and cooked through. Remove to a plate.
To assemble the bowls, divide the cauliflower rice evenly among individual serving dishes and top with the cucumber, red onion, tomatoes, olives, chicken and feta. Drizzle the reserved dressing evenly over the bowls.