Mediterranean Fried Cauliflower Rice
Mediterranean Fried Cauliflower Rice is a one skillet dinner recipe that’s easy, healthy, and full of flavor.
I’ve been on a cauliflower rice recipe kick lately.
It’s so flippin’ good and has less calories and carbs than regular rice, and I swear even my family cannot tell the difference.
And now that school is back in session I am in search of as many quick and easy meals as possible.
How to Make Mediterranean Fried Cauliflower Rice
I made the chicken on the weekend so that it was cooked and ready for me when I got home from work.
A little trick saving some time and stress.
I marinated the chicken in balsamic vinegar, olive oil, salt, and pepper and grilled it for a few minutes per side.
Then I diced it and put in the fridge for when I needed it.
In a large skillet over medium to medium high heat I added the oil from the sun dried tomato jar.
Along with a diced onion.
Cook the onion for a few minutes.
Then add the cauliflower rice, diced chicken, sliced sun dried tomatoes, garlic, lemon juice, chickpeas, kosher salt, pepper, and crushed red pepper flakes for little heat.
This cooks for about 10 minutes, stirring occasionally.
As always, taste for seasoning and add salt, pepper, or even more lemon juice to your taste.
Top with feta cheese and fresh basil leaves before serving and enjoy!
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Meal Prep Idea for Mediterranean Fried Cauliflower Rice
This recipe is perfect to meal prep!
I made a larger batch than I knew we would eat and meal prepped the rest for my husband, the teen, and myself 🙂
Similar recipes like this Mediterranean Fried Cauliflower Rice that you may want to try include…
Balsamic Chicken and Goat Cheese and Sun Dried Tomatoes
Thai Chicken Cauliflower Rice Bowls
Harissa Chicken Cauliflower Rice Bowls
and Grilled Mediterranean Flatbreads
Hibachi Chicken Fried Rice
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Mediterranean Fried Cauliflower Rice
A low carb dish with tons of delicious Mediterranean flavors!
Ingredients
- 1 pound chicken breast
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- kosher salt, pepper, crushed red pepper flakes
- 8 oz sun dried tomatoes (in oil) sliced
- 1 onion diced
- 2 12 oz bags frozen cauliflower rice
- 1 can chickpeas drained
- 1 Tbsp garlic paste or minced garlic
- 2 Tbsps fresh lemon juice
- 6 oz feta cheese
- fresh basil leaves
Instructions
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Place the chicken breast in a gallon size bag. Add the balsamic vinegar, olive, oil, kosher salt, and pepper. Massage the bag and let the chicken marinate at least 1 hour.
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Either grill the chicken or cook in a skillet over medium heat for 3-5 minutes per side. Let it cool and then dice the chicken into bite size pieces.
Note: This can also be cooked on the Blackstone griddle or flat top grill over medium heat.
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In a skillet over medium to medium high heat add 1 Tbsp of the sun dried tomato oil and onion. Cook 2-3 minutes. Add the diced chicken, cauliflower rice, chickpeas, sun dried tomato slices, garlic paste, lemon juice, kosher salt, pepper, and crushed red pepper flakes. Cook 10-12 minutes, stirring occasionally.
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Add the feta cheese and basil right before serving.
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