Ingredients

Scale

1 lb chicken breast cut into cubes

3 cups riced cauliflower

1 cup cherry tomatoes, halved

1 medium green bell pepper sliced

1 cucumber peeled and diced

1/2 cup banana peppers

1/2 a red onion sliced

16 kalamata olives (or more if you're obsessed like me!)

2 tbs olive oil, divided

1 tbs oregano, divided)

1 tbs red wine vinegar

1 tbs dill

1 tsp minced garlic

Salt & Pepper to taste

juice of half a lemon

Tahini for garnish (I used Trader Joe's Organic Tahini)

Cook Mode Prevent your screen from going dark

Instructions

To prepare, chop all your veggies and add them to a large bowl

Drizzle with 1 tbs olive oil and red wine vinegar and add 1/2 tbs oregano, 1/2 tbs dill, salt & pepper and set aside

In a medium skillet sprayed with oil, cook riced cauliflower until tender (about 5-7 minutes). Add salt and pepper and set aside to cool

Add 1 tbs olive oil to the warmed skillet, followed by minced garlic. Sauté for about 1-2 minutes.

Add cubed chicken to skillet along with 1/2 tbs oregano and 1/ tbs dill. Cook until chicken is fully done (about 7 minutes) then squeeze lemon juice into skillet.

To serve, place cauliflower rice at the bottom of your dish and top with chicken and veggies. Drizzle with tahini if desired

Nutrition

Calories: 389
Fat: 18.1
Carbohydrates: 13.4
Fiber: 4.6
Protein: 43.1