Greek Chicken Bowl with Cauliflower Rice
Marinated grilled chicken thighs served over lemon-herb cauliflower rice with cucumber, tomatoes, olives, and a bright red onion garnish. A vibrant Whole30 bowl with classic Mediterranean flavors.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1 head large head of cauliflower (or 16 oz bag of cauliflower rice), riced
- 2 tbsp extra-virgin olive oil (for cauliflower rice)
- 1 tsp lemon zest
- 1 English cucumber, diced
- 2 cups cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
In a bowl, whisk together half the 1/4 cup extra-virgin olive oil, all the 1/4 cup fresh lemon juice, 4 cloves minced garlic cloves, 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Add 1.5 lbs boneless, skinless chicken thighs, toss to coat, and marinate at least 15 minutes.
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2
Preheat a grill or grill pan to medium-high heat.
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3
Grill the chicken for 5-6 minutes per side until cooked through and the internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice.
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4
Meanwhile, heat 2 tbsp extra-virgin olive oil (for cauliflower rice) in a large skillet over medium-high heat. Add 1 head riced large head of cauliflower (or 16 oz bag of cauliflower rice) and cook, stirring frequently, for 5-7 minutes until tender and lightly golden. Season with salt and stir in 1 tsp lemon zest.
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5
Divide the cauliflower rice among bowls. Arrange sliced chicken, 1 diced English cucumber, 2 cups halved cherry tomatoes, 1/2 cup halved pitted kalamata olives, and 1/2 cup thinly sliced red onion on top.
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6
Drizzle bowls with the remaining olive oil and garnish with 1/4 cup chopped fresh flat-leaf parsley. Serve immediately.