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Greek Cauliflower Rice Bowls with Grilled Chicken

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  • September 12, 2021

  • Dieta Efectiva

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  • Recipes

Greek Cauliflower Rice Bowls with Grilled Chicken

Ingredients

Directions

  • 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 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

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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