Ingredients
2 boneless, skinless chicken breasts (about 16 ounces total)
1 teaspoon olive oil
1 clove garlic, minced
1 tablespoon lemon juice
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 cup riced cauliflower
2 tablespoons olive oil
1/4 cup fresh lemon juice
2 cups cherry tomatoes, halved (about 12-14)
1/2 medium cucumber, diced
2 tablespoons chopped fresh parsley
Salt, to taste
Black pepper, to taste
Instructions
Preheat grill to medium-high heat.
In a bowl, mix olive oil, garlic, lemon juice, rosemary, oregano, thyme, half the parsley, salt, and pepper.
Marinate chicken breasts for 10-15 minutes.
Grill chicken 4-5 minutes per side until fully cooked (165°F internal temperature).
In another skillet, heat 1 tablespoon olive oil then sauté riced cauliflower for 5-7 minutes until tender.
Toss cauliflower rice with remaining olive oil, lemon juice, and fresh parsley.
Assemble bowls with grilled chicken on top of cauliflower rice.
Add cherry tomatoes, cucumber, and additional herbs for garnish.
Notes
For extra flavor, marinate chicken overnight in the refrigerator.
To make ahead: grill chicken and cook rice in advance, refrigerating for up to 3 days before assembling.
Substitute other non-starchy veggies like zucchini or broccoli for different textures.
- Prep Time: 15
- Cook Time: 15
- Category: Low Calorie Meals
- Method: Grilling
- Cuisine: Mediterranean
- Diet: High Protein/Low Calorie/Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 1800mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 72g
- Cholesterol: 180mg