Recipe Details

Ingredients

• 6 tablespoons plus 1 teaspoon extra-virgin olive oil, divided

• 4 cups cauliflower rice (see Tip)

• ⅓ cup chopped red onion

• ¾ teaspoon salt, divided

• ½ cup chopped fresh dill, divided

• 1 pound boneless, skinless chicken breasts

• ½ teaspoon ground pepper, divided

• 3 tablespoons lemon juice

• 1 teaspoon dried oregano

• 1 cup halved cherry tomatoes

• 1 cup chopped cucumber

• 2 tablespoons chopped Kalamata olives

• 2 tablespoons crumbled feta cheese

• 4 wedges Lemon wedges for serving

Description

1. Preheat grill to medium.

2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower, onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Remove from heat and stir in 1/4 cup dill.

3. Meanwhile, rub 1 teaspoon oil all over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, about 15 minutes total. Slice crosswise.

4. Meanwhile, whisk the remaining 4 tablespoons oil, lemon juice, oregano and the remaining 1/4 teaspoon each salt and pepper in a small bowl.

5. Divide the cauliflower rice between 4 bowls. Top with the chicken, tomatoes, cucumber, olives and feta. Sprinkle with remaining 1/4 cup dill. Drizzle with the vinaigrette. Serve with lemon wedges, if desired.

Tips: Look for prepared cauliflower rice (or cauliflower crumbles) with other prepared vegetables in some supermarkets. To make your own, place cauliflower florets in a food processor and pulse until broken down into rice-size granules. One 2-pound head of cauliflower yields about 4 cups of cauliflower rice.