Prep Time:30 minsTotal Time:30 minsServings:4Yield:8 cupsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:8 cups
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6tablespoonsplus 1 teaspoon extra-virgin olive oil, divided4cupscauliflower rice (see Tip)⅓cupchopped red onion¾teaspoonsalt, divided½cupchopped fresh dill, divided1poundboneless, skinless chicken breasts½teaspoonground pepper, divided3tablespoonslemon juice1teaspoondried oregano1cuphalved cherry tomatoes1cupchopped cucumber2tablespoonschopped Kalamata olives2tablespoonscrumbled feta cheese4wedgesLemon wedges for serving
Cook Mode(Keep screen awake)
Ingredients
6tablespoonsplus 1 teaspoon extra-virgin olive oil, divided
4cupscauliflower rice (see Tip)
⅓cupchopped red onion
¾teaspoonsalt, divided
½cupchopped fresh dill, divided
1poundboneless, skinless chicken breasts
½teaspoonground pepper, divided
3tablespoonslemon juice
1teaspoondried oregano
1cuphalved cherry tomatoes
1cupchopped cucumber
2tablespoonschopped Kalamata olives
2tablespoonscrumbled feta cheese
4wedgesLemon wedges for serving
DirectionsPreheat 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.TipLook 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.Originally appeared: EatingWell.com, June 2019
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.TipLook 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.
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.
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.
Originally appeared: EatingWell.com, June 2019
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Nutrition Facts(per serving)411Calories28gFat10gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
