Greek chicken bowl
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Knock out more than your daily vegetable goals in this speedy meal. The finishing drizzle of yogurt-feta sauce perks up the greens, houmous and chicken.
Ingredients
Light feta cheese
60 g, crumbled
0% fat natural Greek yogurt
4 tablespoon(s)
Lemon
1 zest(s) of 1, finely grated
Calorie controlled cooking spray
4 spray(s)
Cauliflower rice
600 g
Oregano, Dried
½ teaspoon(s), level
Spinach
40 g
Chicken breast, skinless, grilled
200 g, shredded
Cherry Tomatoes
100 g, halved
Reduced Fat Houmous
4 tablespoon(s)
Instructions
1
In a small bowl, mash the feta with a fork, stir in the yogurt, ¼ of the lemon zest and 2 tablespoons of water. Set aside.
2
Mist a frying pan with cooking spray and heat over a medium-high heat. Add the cauliflower rice and oregano, heat for 4-5 minutes, until tender. Add the spinach and cook for 1-2 minutes until wilted. Remove from the heat, stir in the remaining lemon zest and season with salt and pepper.
3
Spoon the cauliflower rice mixture into serving bowls. Top with the cooked chicken, tomatoes and houmous then drizzle with the feta sauce.
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