- katedockery
Greek Chicken Bowls with Lemony Cauliflower Rice
Bringing you all the summer vibes with these Greek Chicken Bowls. Chicken kabobs paired with a spin on my favorite sauce to pair with chicken - taziki!! These bowls are light and packed with flavor. Delicious, quick, well balanced and mouthwatering! Perfect for a last minute dinner plan for four or double the recipe for an even bigger crowd :).
Personally, anything grilled is a reminder of warm summer nights and quality time with others. Kabobs are a fun alternative to simple grilling and you can personalize them with all types of veggies and meats for your preference! The inspiration for this dish came from similar recipes from the Half Baked Harvest and my love for Zoe's chicken kabobs.
The marinade for this chicken is so amazing. It is tangy from the lemon juice, smoky from the paprika, and has a hint of freshness from the chopped basil. All in all, it is my new favorite marinade. It allows the chicken to gain a nice crispy glaze on the outside when cooking which is SO important for delicious grilled chicken. AND no more "overnight" marinades. This baby does the trick in 30 minutes or less. Shoutout to the last minute planners (aka meeee)!!!
I chose the base for this bowl to be cauliflower rice. I was determined to make the cauliflower light and flavorful. Too many times I have had bland cauliflower rice and I am over it! But today, no longer will we suffer from bland cauliflower veggie rice! *SIGH OF RELIEF* I present you lemony, peppery, and very enjoyable ~cauliflower rice~
Greek Chicken Bowls With Lemony Cauliflower Rice
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
Serves 4 People
Ingredients
bamboo skewers
2 chicken breasts cut into bite size cubes
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons smoked paprika
1 teaspoon minced garlic (or 2 cloves)
zest and juice of 1 lemon
1 pinch crushed red pepper flakes
salt & pepper
For Serving
1 roasted red pepper sliced
feta cheese
cucumbers sliced, basil (or dill)
Taziki Goddess Sauce
1 cup nonfat plain Greek yogurt
1/4 cup chopped basil
1/4 lemon juiced
2 tablespoons of mayo
1 jalapeno, seeded and diced
fresh dill chopped
1 teaspoon cumin
kosher salt
Cauliflower Rice
12 oz bag riced cauliflower (defrosted)
1 tsp lemon zest
garlic powder to taste
pepper & salt to taste
Recipe
Cube the chicken breast and add to a gallon ziplock bag. Add the olive oil, balsamic vinegar, paprika, minced garlic, lemon zest, lemon juice, red pepper flakes and salt and pepper to the bag with the chicken. Mix the ingredients and make sure that each piece is fully coated. Let the chicken marinate for 15 minutes - 2 hours in the refrigerator.
Make the Goddess Sauce. Chop the basil and remove the seeds from the jalapeno. Dice the jalapeno.
In a medium bowl, mix the yogurt, chopped basil, lemon juice, mayo, jalapeno, cumin and dill. Salt to taste.
Remove the chicken from the refrigerator and set your grill or skillet to medium-high heat. Take skewers and thread the chicken pieces on.
Grill the skewers until lightly charred and cooked through. Turn them occasionally for even cooking. (about 10 to 15 minutes total)
After the chicken is done cooking, heat up 1/2 tablespoon of butter in a non stick pan on medium heat for the cauliflower rice. Add the lemon zest to the pan and allow the mixture to become fragrant. Do not burn the zest. Add your defrosted cauliflower rice and stir occasionally to incorporate flavor. Season with garlic powder, salt, and pepper. Remove once rice is evenly warmed.
To serve, spread the yogurt sauce onto the plate. Add the cauliflower rice and top with chicken skewers. Add feta, cucumbers, and sliced roasted peppers. Sprinkle on some fresh dill and Enjoy!