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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