Greek Chicken Rainbow Bowl
SERVINGS 4
Ingredients
- 3 tablespoons olive oil divided
- 1 cup brown rice
- 2 cups spinach
- ⅓ cup onion
- ¾ teaspoon salt divided
- ½ cup dill divided
- 1 pound chicken breasts skinless chicken breasts
- ½ teaspoon black pepper divided
- 3 tablespoons lemon juice
- 1 teaspoon oregano
- 1 cup tomatoes
- 2 cup cucumber
- lemon optional
- 1/2 cup greek yogurt
- 1 medium bell pepper
- 4 tbsp hummus
- 2 cups bell pepper
Instructions
- Preheat grill to medium.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower, onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Remove from heat and stir in 1/4 cup dill.
- Meanwhile, rub 1 teaspoon oil all over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, about 15 minutes total. Slice crosswise.
- Meanwhile, whisk the remaining 4 tablespoons oil, lemon juice, oregano and the remaining 1/4 teaspoon each salt and pepper in a small bowl.
- Divide the cauliflower rice between 4 bowls. Top with the chicken, tomatoes, spinach, red pepper, cucumber, olives. Sprinkle with remaining 1/4 cup dill. Drizzle with the vinaigrette. Serve with lemon wedges, if desired
Nutrition
Fiber: 6gPotassium: 1074mgSodium: 656mgSugar: 8gVitamin A: 5532IUIron: 3mgCalcium: 104mgVitamin C: 156mgCholesterol: 74mgTrans Fat: 1gProtein: 32gCarbohydrates: 27gCalories: 377kcalFat: 16gSaturated Fat: 2g
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