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.

Greek Chicken Bowl

spray(s) Cooking spray

Tbsp Crumbled feta cheese

Tbsp Plain fat free Greek yogurt

cup(s) Uncooked cauliflower rice

oregano

salt

cup(s) Fresh baby spinach

oz Cooked skinless boneless chicken breast(s) shredded

0.5 cup(s) Fresh cherry tomato(es) halved

Tbsp Store-bought hummus

0.125 item(s) Lemon(s) 1 wedge

Image of Greek Chicken Bowl

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.

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.

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.

greek chicken bowl

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 1

Ingredients

Instructions

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