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

Greek Chicken Bowl

Total Time
25 min
15 min
10 min
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.


Cooking spray

4 spray(s)

Crumbled feta cheese

2 Tbsp

Plain fat free Greek yogurt

2 Tbsp

Lemon zest

1 tsp, divided

Black pepper

tsp, divided

Uncooked cauliflower rice

3 cup(s)

Dried oregano


Kosher salt

¼ tsp

Baby spinach

2 cup(s)

Cooked boneless skinless chicken breast

3 oz, shredded

Cherry tomatoes

½ cup(s), halved

Store-bought hummus

2 Tbsp


item(s), medium, 1 wedge


  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