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Greek Chicken Cauliflower Rice Bowls

Fresh and easy Greek chicken served on top of lemon dill cauliflower rice with green tomato tzatziki sauce .
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 -4 bowls

Ingredients

For the Chicken:

  • 2 Boneless Skinless Chicken Breasts
  • Salt and Pepper
  • 1 Teaspoon Lemon Zest
  • 1 Teaspoon Fresh Chopped Dill
  • 1/2 Teaspoon Dried or Fresh Chopped oregano
  • 1/4 Teaspoon Garlic Powder
  • Pinch of Crushed Red Pepper Flakes
  • 1 Tablespoon Olive Oil

For the Cauliflower Rice:

  • 1, 12 Ounce Package of Frozen Cauliflower Rice I like this one from Green Giant
  • 1 Teaspoon Lemon Zest
  • Pinch of Salt and Freshly Ground Black Pepper
  • 1 Teaspoon Fresh Chopped Dill

For the Green Tomato Tzatziki:

  • 1 Small Persian Cucumber diced
  • 1 Small Green Tomato diced
  • 1 Tablespoon Minced Red Onion
  • 1 Tablespoon Fresh Chopped Dill
  • 1 Teaspoon Apple Cider Vinegar
  • 1 Cup Non-Fat Plain Greek Yogurt
  • 2 Tablespoons Sour Cream
  • 1 Teaspoon Fresh Lemon Juice
  • Salt and Pepper to taste

For the bowls:

  • 1 Pint of Heirloom Cherry/Grape Tomatoes cut in half
  • 1/2 Cup Pitted Kalamata Olives cut in half
  • 1 Persian Cucumber sliced
  • 1 Tablespoon Green Tomato Tzatziki
  • Squeeze of Lemon Juice/Lemon Slices

Instructions

  1. First make the tzatziki sauce. Combine the cucumber, green tomato, red onion, vinegar, dill, greek yogurt, sour cream, and lemon juice in a medium mixing bowl. Mix until combined and add more salt and pepper to taste. Transfer to the refrigerator and store until chicken and rice is ready.
  2. Season each side of the chicken breasts with salt, pepper, lemon zest, dill, oregano, garlic, and red pepper flakes.
  3. Add olive oil to a medium skillet. Heat over a medium high flame. Turn the pan so the oil coats the pan. Add the chicken breasts to the hot oil. Cook for 7-10 minutes. Flip the chicken and cover the pan with a lid.
  4. Reduce the heat to low and cook the chicken another 7-10 minutes until cooked through.
  5. While the chicken cooks, open the frozen package of cauliflower rice. Add the lemon zest, dill, salt, and pepper. Microwave on high for 5 minutes. Fluff the rice and add to bowls.
  6. Let the chicken cool for 5 minutes before slicing.
  7. Slice the chicken and add it to the bowls. Top each bowl with tomatoes, cucumbers, olives, and a dollop of tzatziki. Enjoy!