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Mediterranean Cauliflower Rice Bowl

Mediterranean Cauliflower Rice Bowl

This Mediterranean Cauliflower Rice Bowl was inspired by a delish dish I had a Zoe’s Kitchen last weekend.  I remember a few years back when we got our first Zoe’s in Austin.  I checked the menu out and other than a quinoa bowl, did not see a whole lot that could guarantee me gluten free status.

Last weekend I was visiting family in Houston and went to dinner with a friend who suggested Zoe’s Kitchen.  Immediately my gut reaction when anyone suggests a restaurant I’ve never eaten at is a bit of panic.  Being extremely gluten sensitive, cross contamination is a major thing and getting glutened is the pits.

However, the moment we stepped into Zoe’s I was pleasantly surprised.  The new and improved menu not only had everything marked gluten free, vegan, etc.  but had a TON of options for peeps with a million trigger foods like myself.  Plus, the employees there were super kind when I made a few modifications (hummus instead of tzatziki, no feta). Usually I’m content with finding one guaranteed safe item on the menu, but at Zoe’s I took forevvvver to order because the feeling of having options felt so weird.

I ended up ordering a Cauliflower Rice Bowl and within a few chews knew I wanted to recreate the dish at home.  This recipe is very simple and can easily be adapted depending on your diet.  Vegan? Just leave out the chicken and add another dollop of hummus.  Paleo? Just nix the hummus.  Whether you have a bevy of food allergies like myself or zilcho (lucky ducks!) this dish will leave your tummy happy.

In an effort to keep meals as simple as possible with it being back to school season, I used prepared hummus for this recipe.  You could absolutely make your own if you have the time.

Ingredients:

1 16 oz package cauliflower rice (see note below for directions on how to make your own)

1 lb. chicken breasts

2 medium lemons, juiced

1 cucumber, sliced

1 cup parsley, chopped

1/4 cup fresh mint, chopped

1 container hummus

garlic powder

dried oregano

1 tbsp. tahini

1/4 cup water

2 tbsp. extra virgin olive oil (plus more for coating chicken & pan)

1 med garlic clove

sea salt

pepper

kalamata olives (for garnish…and just general yum!)

Directions:

Heat a little olive oil on medium heat in a large skillet.  Drizzle a little more olive oil on the chicken breasts and use your hands to coat on all sides.  Squeeze the juice of half a lemon on the chicken as well (save the other half for the dressing). Season the chicken with sea salt, pepper, garlic powder, and oregano. Use your hands to pat the seasonings in well.

Place chicken in heated pan and while it’s cooking begin chopping your parsley, mint, and cucumbers.

raw chicken breasts in pan
cooked chicken breast slices in pan
cauliflower rice with parsley and mint

In a blender combine juice of 1 1/2 lemons (a little over 2 tbsp),  1/4 cup water, 2 tbsp. extra virgin olive oil, 1 tbsp. tahini, 1/2 tsp. sea salt, and 1 medium garlic clove, and a generous pinch pepper.  Blend until well combined.

In large bowl add the cauliflower rice, parsley, and mint.  Stir it all up to get it good and mixed and then pour dressing over the top and stir some more.  Put in the refrigerator to marinate while you finish cooking the chicken.

Once the chicken breasts are no longer pink (took me about 8 min.) flip and cook the other side.  I usually get impatient and eventually cut the chicken up in slices to get it to cook a bit faster.  Continue cooking until the pink’s all gone.  It took me just over 20 min. but you can always turn the heat up to medium high if you’re short on time.  Or if you don’t feel like hanging around the stove, you can always bake the chicken in the oven at 375 degrees for about 45-50 minutes.

Mediterranean cauliflower rice bowl

Serve cauliflower rice topped with a few slices of chicken, a generous dollop of hummus, sliced cucumbers, and a few kalamata olives.  This recipe should keep well refrigerated for up to 5 days…but  doubt it’ll last that long. 😉

NOTE: If you have a hard time tracking down cauliflower rice you can easily make your own.  Simple pull the leaves off a large cauliflower and break into florets.  Add the half the florets into a food processor with an S blade and pulse until it reaches a rice like consistency (do not overprocess or it will be too mushy).  Dump that batch of rice in a bowl and process the other half of cauliflower.  If you do not have a food processor, you can make the rice with a cheese grater…it will just take a bit longer.

5 from 1 vote
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Mediterranean Cauliflower Rice Bowl

This Mediterranean Cauliflower Rice Bowl is simple to prep but still big on taste. Naturally gluten free, dairy free, and delish!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Mindy

Ingredients

  • 1 package cauliflower rice (or 1 med cauliflower riced yourself)
  • 1 lb chicken breasts
  • 2 med lemons juiced (1/2 for chicken and 1 1/2 for dressing)
  • 1 cucumber sliced
  • 1 container hummus
  • garlic powder
  • sea salt
  • pepper
  • oregano
  • olive oil (for coating chicken and pan)

Dressing

  • 1 1/2 med lemons juiced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp tahini
  • 1/4 cup water
  • 1 med garlic clove
  • 1/2 tsp sea salt
  • 1 pinch pepper

Instructions

  1. Heat a little olive oil on medium heat in a large skillet.  Drizzle a little more olive oil on the chicken breasts and use your hands to coat on all sides.  Squeeze the juice of half a lemon on the chicken as well (save the other half for the dressing). Season the chicken with sea salt, pepper, garlic powder, and oregano. Use your hands to pat the seasonings in well.

  2. Place chicken in heated pan and while it's cooking begin chopping your parsley, mint, and cucumbers.

  3. In a blender combine juice of 1 1/2 lemons (a little over 2 tbsp), 2 tbsp olive oil, 1 tbsp tahini, 1/4 cup water, 1/2 tsp. sea salt, and 1 medium garlic clove, and a generous pinch pepper. Blend until well combined.

  4. In large bowl add the cauliflower rice, parsley, and mint. Stir it all up to get it good and mixed and then pour dressing over the top and stir some more. Put in the refrigerator to marinate while you finish cooking the chicken.

  5. Once the chicken breasts are no longer pink (took me about 8 min.) flip and cook the other side. Once the pink is gone from both sides you can cut it in slices to speed the cooking time up a bit. It took me just over 20 min. to cook it all the way through, but you can always turn the heat up to medium high if you're short on time. (Or if you don't feel like hanging around the stove, you can always bake the chicken in the oven at 375 degrees for about 45-50 minutes.)

  6. Serve cauliflower rice topped with a few slices of chicken, a generous dollop of hummus, sliced cucumbers, and a few kalamata olives. This recipe should keep well refrigerated for up to 5 days...but doubt it'll last that long.
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2 thoughts on “Mediterranean Cauliflower Rice Bowl”

  • OMG, this is one of the best things I’ve eaten recently. You did an incredible job with this recipe. The spices are just perfect. We added chopped tomatoes and sliced avocado. As far as I’m concerned, the kalamata olives are a must. The flavor just adds so much and compliments the flavors of the spices. I can’t wait to have some leftovers tomorrow!

    • Awwww… so glad liked it Terry! 🙂 Yeah, I love having this one for leftovers because the flavors meld together overnight and the bonus is they don’t need to be heated up. Win win!

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