6 tablespoons plus 1 teaspoon extra-virgin olive oil (divided)
4 cups cauliflower RICE (see Tip)
⅓ cup chopped red onion
? teaspoon salt (divided)
? cup chopped fresh dill (divided)
1 pound boneless, skinless chicken breasts
? teaspoon ground pepper (divided)
3 tablespoons lemon juice
1 teaspoon dried oregano
1 cup halved cherry tomatoes
1 cup chopped cucumber
2 tablespoons chopped Kalamata olives
2 tablespoons crumbled feta cheese
lemon wedges for serving (optional)
Preheat grill to medium. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower, onion and ¼ teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Remove from heat and stir in ¼ cup dill. Meanwhile, rub 1 teaspoon oil all over chicken. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Grill, turning once, until an instant-read thermometer inserted into the thickest part of the breast reads 165°F, about 15 minutes total. Slice crosswise. Meanwhile, whisk the remaining 4 tablespoons oil, lemon juice, oregano and the remaining ¼ 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 ¼ cup dill. Drizzle with the vinaigrette. Serve with lemon wedges, if desired.
View the recipe instructions at EatingWell
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