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individual serving bowl with spinach-cauliflower rice topped with chicken, tomatoes, hummus, and a creamy feta sauce

Greek Chicken Bowl

4
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
1
Difficulty
Easy
Knock out more than your daily vegetable goals in this speedy meal for one. The finishing drizzle of yogurt-feta sauce perks up the greens, hummus, and chicken. Make cauliflower rice at home. In a food processor, pulse cauliflower florets into grains (or grate a head using a box grater). A head of cauliflower makes about 6 cups. Store uncooked cauliflower rice in a sealed container in the fridge for a few days; freeze for up to 3 months.

Ingredients

Cooking spray

4 spray(s)

Crumbled feta cheese

2 Tbsp

Plain fat free Greek yogurt

2 Tbsp

Lemon zest

1 tsp, divided

Black pepper

⅜ tsp, divided

Uncooked cauliflower rice

3 cup(s)

Dried oregano

⅜ tsp

Kosher salt

¼ tsp

Baby spinach

2 cup(s)

Cooked skinless boneless chicken breast

3 oz, shredded

Cherry tomatoes

½ cup(s), halved

Plain hummus

2 Tbsp

Lemon

⅛ item(s), medium, 1 wedge

Instructions

  1. In a small bowl, mash the cheese with a fork. Stir in the yogurt, ¼ tsp lemon zest, ⅛ tsp pepper, and 2 tbsp water. Set aside.
  2. Coat a medium nonstick skillet with cooking spray and heat over medium-high. Add the cauliflower rice, oregano, salt, and remaining ¼ tsp black pepper and cook until tender, 4 to 5 minutes. Add the spinach and cook, stirring frequently, until the spinach wilts, 1 to 2 minutes. Remove from heat and stir in the remaining ¾ tsp lemon zest.
  3. Spoon the cauliflower rice mixture into a serving bowl. Top with the chicken, tomatoes, and hummus. Drizzle with the reserved feta sauce. Serve with the lemon wedge, if desired.
  4. Serving size: 1 bowl

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