Description
A delightful low carb, high protein chicken bowl with fresh ingredients and bold Mediterranean flavors.
Ingredients
Scale
- 200 g chicken breast
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tbsp fresh dill, chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 150 g cauliflower rice
- 1 tbsp olive oil
- 1 cucumber, diced
- 10 cherry tomatoes, halved
- 50 g red onion, thinly sliced
- 30 g feta cheese, crumbled
- 10 kalamata olives, pitted and halved
- 2 tbsp tzatziki sauce
Instructions
- In a bowl, mix together olive oil, lemon juice, minced garlic, chopped dill, salt, and pepper. Add the chicken breast to the bowl and make sure it is well coated with the marinade. Let it sit for at least 20 minutes to absorb the flavors.
- Heat a skillet over medium heat. Place the marinated chicken in the skillet and cook for about 6–7 minutes per side, or until the internal temperature reaches 75°C (165°F). Once cooked, remove from the skillet and slice the chicken into strips.
- In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower rice and sauté for about 5–6 minutes, until it’s tender. Season with a pinch of salt and pepper to taste.
- To assemble, divide the cauliflower rice between serving bowls. Top each bowl with sliced chicken, diced cucumber, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and halved kalamata olives.
- Finish by drizzling tzatziki sauce over each bowl. You can also garnish with extra dill if you like!
Notes
This bowl is versatile and pairs well with whole grain pita, green salad, roasted vegetables, or quinoa. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg