Greek Chicken Bowl
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
This super-speedy meal for one is chock-full of veggies and made hearty with shredded chicken and a generous dollop of hummus. The finishing drizzle of yogurt-feta sauce perks up all the flavors in the bowl. Three cups of cauliflower rice might sound like too much for one serving, but it does cook down some—and you’ll be happy to have it all for your meal. Though we call for cooked chicken breast, you could easily swap in tuna if that’s what you have on hand.
Ingredients
Cooking spray
4 spray(s)
Crumbled feta cheese
2 tbsp(s)
Plain fat free Greek yogurt
2 tbsp(s)
Water
2 tbsp(s)
Lemon zest
1 tsp(s), divided
Black pepper
⅜ tsp(s), divided
Uncooked cauliflower rice
3 cup(s)
Dried oregano
⅜ tsp(s)
Kosher salt
¼ tsp(s)
Baby spinach
2 cup(s)
Cooked skinless, boneless chicken breast
3 oz, shredded
Cherry tomatoes
½ cup(s), halved
Plain hummus
2 tbsp(s)
Lemon
⅛ wedge(s), 1 wedge
Instructions
1
Place feta in a small bowl and mash with a fork. Stir in yogurt, water, ¼ tsp lemon zest, and ⅛ tsp pepper. Set aside.
2
Off heat, coat a medium nonstick skillet with cooking spray. Heat over medium-high heat. Add cauliflower rice, oregano, salt, and remaining ¼ tsp pepper. Cook until tender, 4 to 5 minutes. Add spinach and cook, stirring frequently, until spinach wilts, 1 to 2 minutes. Remove from heat and stir in remaining ¾ tsp lemon zest.
3
Spoon cauliflower rice mixture into a serving bowl. Top with chicken, tomatoes, and hummus. Drizzle with feta sauce and serve with lemon wedge, if desired.
4
Serving size: 1 bowl
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