Cauliflower Rice Bowls With Grilled Chicken

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

Prep/Cook Time: 30 Minutes, Servings: 4

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)

Directions

1. Preheat grill to medium.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower, onion and ¼ teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Remove from heat and stir in ¼ cup dill.
3. Meanwhile, rub 1 teaspoon oil all over chicken. Sprinkle with ¼ teaspoon salt and ¼ 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 ¼ 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 ¼ cup dill. Drizzle with the vinaigrette. Serve with lemon wedges, if desired.

Nutritional Information

Per Serving: 408 Calories, Total Fat: 28 g, Saturated Fat: 4 g, Cholesterol: 87 mg, Carbohydrates: 9 g, Fiber: 3 g, Total Sugars: 5 g, Protein: 29 g, Sodium: 630 mg, Potassium: 560 mg, Phosphorus: 280 mg, Iron: 1 mg, Folate: 27 mcg, Calcium: 69 mg, Vitamin A: 488 IU, Vitamin C: 28 mg, Vitamin D: 2 IU

© Dotdash Meredith. All rights reserved. Used with permission.