Chicken · dinner · entree

Greek Chicken & Cauliflower Rice Bowls

One thing that I have noticed while on my cuisine quest is that a large majority of the population does not like cauliflower.

My stepdad is one of them. So is my husband. In fact, I would say a good 90% of the people I know do not like cauliflower.

I find that hard to fathom. I love cauliflower. I like cooked, raw, boiled, and roasted. My favorite is roasted cauliflower. Oh, how I love me a good roasted cauliflower.

Another thing I like about cauliflower is it is a great rice substitute. When I am on keto, I eat a ton of riced cauliflower. Does it taste like rice? Of course not. But it’s the texture and size that makes it a good stand-in for the real stuff.

This recipe contains my most cherished cauliflower rice recipe. If I’m making cauliflower rice, it’s usually this one. All you need is butter, salt, pepper, lemon juice, and green onions. This recipe is good enough to eat on its own or make it into a bowl like I have below. It’s tangy and buttery in all the right places.

I used the rest of my half-empty jars of random fridge inredients to build this bowl. We’ve got kalamata olives, sun-dried tomatoes, and feta cheese to top it off. Feel free to add some green; I’d go out on a limb and say zucchini or spinach or arugula would go good with this bowl.

Most grocery stores carry Greek seasoning in their spice selection, but in case you can’t find it, just use this: oregano, garlic powder, mint, and onion powder. Those are pretty much the key ingredients in most Greek spice blends. It really adds a wealth of flavor to the chicken tenderloins I used in this dish–and adds to the overall bowl appeal. Greek seasoning is one of my go-to blends for chicken and other poultry like turkey.

I hope you enjoy my cauliflower rice recipe as much as I do. It’s my little weapon in the keto diet that I carry with me like a badge of courage. It really takes a bland dish and turns it on its head.

Enjoy!

Greek Chicken & Cauliflower Rice Bowls

  • Servings: 4
  • Difficulty: Easy
  • Print

A simple bowl dinner with flavorful cauliflower rice, Greek chicken, and all of your favorite toppings.

Ingredients

  • 1 lb. chicken breast tenderloins, cut into strips
  • 2 TBS. olive oil
  • 2 TBS. Greek seasoning
  • 1 package frozen cauliflower rice, cooked
  • 2 TBS. butter
  • 3 green onions, sliced
  • Juice of 1 lemon, plus slices of lemon for serving
  • Kalamata olives, sun-dried tomatoes, feta cheese, scallion tops, for serving

Directions

  1. Heat olive oil in a large pan over medium-high heat. Coat chicken in Greek seasoning. Add chicken to hot oil and cook for 4-5 minutes per side until no longer pink and chicken is cooked through. Set aside.
  2. Heat cauliflower rice according to package instructions. Pour cooked rice into a large bowl. Add butter, green onions, lemon juice, salt and pepper to rice while it is still hot, stirring until butter is melted.
  3. Make your bowls: start with a few scoops of cauliflower rice and top with a few chicken strips. Add olives, tomatoes, and feta and then sprinkle with scallion tops and serve.

Step-By-Step Instructions

Heat olive oil in a large pan over medium-high heat. Coat chicken in Greek seasoning. Add chicken to hot oil and cook for 4-5 minutes per side until no longer pink and chicken is cooked through. Set aside.

Heat cauliflower rice according to package instructions. Pour cooked rice into a large bowl. Add butter, green onions, lemon juice, salt and pepper to rice while it is still hot, stirring until butter is melted.

Make your bowls: start with a few scoops of cauliflower rice and top with a few chicken strips. Add olives, tomatoes, and feta and then sprinkle with scallion tops and serve.

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