Textual Chef Textual Chef

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.

40 minMediumServes 4410 cal/serving

GreekLunchGrill and StovetopWhole30PaleoHigh ProteinLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1 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

  1. 1

    In a bowl, whisk together half the 1/4 cup extra-virgin olive oil, all the 1/4 cup fresh lemon juice, 4 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.

  2. 2

    Preheat a grill or grill pan to medium-high heat.

  3. 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.

  4. 4

    Meanwhile, heat 2 tbsp extra-virgin olive oil (for cauliflower rice) in a large skillet over medium-high heat. Add 1 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.

  5. 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.

  6. 6

    Drizzle bowls with the remaining olive oil and garnish with 1/4 cup chopped fresh flat-leaf parsley. Serve immediately.

Questions

How long does Greek Chicken Bowl with Cauliflower Rice keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Greek Chicken Bowl with Cauliflower Rice?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Greek entries

All Greek recipes · All Lunch recipes · All Chicken recipes