Greek Cauliflower Rice Bowls With Grilled Chicken.

These Greek Cauliflower Rice Bowls are easy to make and are perfect for a weeknight dinner. With only 5 ingredients, this healthy and hearty meal takes about 30 minutes to prep once you have all the ingredients. The best part is how it tastes like your favorite Greek dish, but without the carbs!

Greek cauliflower rice bowls with grilled chicken: A healthy and hearty weeknight dinner that tastes like your favorite Greek dish.

In a bowl or on a plate, these quick-prep cauliflower rice bowls balance satisfying protein with fiber-packed vegetables and whip up in under 30 minutes. We like these delicious Greek-inspired dinners served alongside slices of warm fresh pita bread or warmed flatbreads.

Greek-inspired recipes

are easy to make

If you’re looking for a healthy and satisfying dinner idea, Greek-inspired recipes are a quick and easy way to please the whole family. With only five ingredients, these dishes are ready in under 30 minutes! These Greek cauliflower rice bowls with grilled chicken are perfect for weeknight dinners or as a lunchtime meal.

Many of these recipes feature roasted vegetables or chicken so they can be prepared in advance without any hassle. They also allow for leftovers for future meals–just reheat and enjoy!

This recipe is full of flavors that will remind you of your favorite Mediterranean restaurant–without the carbs! Serve this dish with slices of warm fresh pita bread or warmed flatbreads.

What makes these rice bowls healthy?

These rice bowls are easy to make with only five ingredients and they’re also a healthy option.

The best part is that they contain protein, vegetables, and fiber! Plus, they taste just like your favorite Greek dish without the carbs!

This recipe is also high in protein so it’s perfect for vegetarians or vegans.

Greek cauliflower rice bowls with grilled chicken: A healthy and hearty weeknight dinner that tastes like your favorite Greek dish.

This recipe calls for grilling a chicken breast, but you can also use shrimp or tofu in place of the meat.

How do you make these rice bowls?

Using a vegetable peeler, cut the cauliflower into long thin strips. In a medium bowl, toss the cauliflower with olive oil and season with salt and pepper. Then spread the cauliflower out on a baking sheet, top with some herbs and bake it in a 400 degree oven for 20 minutes or until browned and crispy.

To make the sauce, whisk together lemon juice, red wine vinegar, oregano, garlic powder, paprika, onion powder, ground cumin and turmeric.

In a large skillet over medium-high heat add 1 Tbsp olive oil and sauté your chicken breasts for 3-4 minutes each side or until cooked through. Remove from pan to cool slightly before slicing into strips.

Combine chicken breast strips with all of the sauce ingredients in an oven-safe dish or lunchbox-friendly container like tupperware. Let marinate in the oven at 350 degrees while you prepare the rice bowls. This is also time to toast your flatbreads!

Recipe Adaptations for Meatless Mondays

Although meatless Mondays are an option, these Greek Cauliflower Rice Bowls are perfect for this day of the week. With only 5 ingredients, this healthy and hearty meal can be prepared in under 30 minutes. The best part is how it tastes like your favorite Greek dish, but without the carbs!

Conclusion

These rice bowls are flavorful, healthy and easy to make. They’re also perfect for Meatless Mondays and other healthy eating days.

Greek Cauliflower Rice Bowls with Grilled Chicken.

Recipe by TiffanieCourse: DinnerCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

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

Ingredients

  • 6 tablespoons plus 1 teaspoon extra-virgin olive oil, divided

  • 4 cups cauliflower rice (see Tip)

  • ⅓ cup chopped red onion

  • ¾ teaspoon salt, divided

  • ½ cup chopped fresh dill, divided

  • 1 pound 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

  • 4 wedges Lemon wedges for serving

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.

Notes

  • 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.

Reference : eatingwell.

 

Comments are closed.