Nutritional information: (average serve)
· Calories: 411
· Protein: 29g
· Carbs: 10g | Sugars: 5g
· Fat total: 28g | Saturated Fat: 5g
Ingredients:
6 tbsp plus 1 tsp extra-virgin olive oil, divided
4 cups cauliflower rice (look for prepared cauliflower rice 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 900g head of cauliflower yields about 4 cups of rice)
1/3 cup chopped red onion
¾ tsp salt, divided
½ cup chopped fresh dill, divided
450g boneless, skinless chicken breasts
½ tsp ground pepper, divided
3 tbsp lemon juice
1 tsp dried oregano
1 cup halved cherry tomatoes
1 cup chopped cucumber
2 tbsp chopped Kalamata olives
2 tbsp crumbed feta cheese
4 wedges of lemon for serving
Method
Step 1
Preheat grill to medium.
Step 2
Heat 2 tbsp olive oil in a large pan over medium-high heat. Add cauliflower, onion, and ¼ tsp salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Remove from heat and stir in ¼ cup dill.
Step 3
Meanwhile, rub 1 tsp olive oil all over the chicken. Sprinkle with ¼ tsp salt & ¼ tsp pepper. Grill, turning once, until an instant-read thermometer inserted into the thickest part of the breast reads 74 deg Celsius, about 15 minutes total. Slice crosswise.
Step 4
Meanwhile, whisk the remaining 4 tbsp oil, lemon juice, oregano and the remaining ¼ tsp salt & pepper in a small bowl.
Step 5
Divide the cauliflower rice between 4 bowls. Top with chicken, tomatoes, cucumber, olives and feta. Sprinkle with remaining ¼ cup dill. Drizzle with the vinaigrette. Serve with lemon wedges, if desired.