Mediterranean Cauliflower Rice Bowls were even yummier than I imagined!
I’ve been semi-obsessed with Mediterranean dishes lately.
So I had some extra ingredients that I’ve used in other dishes in my fridge that needed to be used, so I guess you could say this is a leftover dish.
But it’s far too amazingly delicious to really call it that.
My husband and I ate them for dinner and I also meal prepped two for lunch the next day.
The kids just ate the grilled chicken with some fruit on the side.
An easy substitution so everybody could be happy at dinner 🙂
How to make Mediterranean Cauliflower Rice Bowls
These are boneless, skinless chicken thighs that marinated overnight in brown sugar, balsamic vinegar, olive oil, garlic, kosher salt, and pepper.
Then I grilled them over medium to medium high heat about 5 minutes per side.
Personally, I grill over medium high heat because I love the charred edges.
The cauliflower rice I used came frozen, so I microwaved those according to the package directions.
Then divided the cauliflower rice between 4 bowls or containers.
Next step is just to divide up the Mediterranean ingredients over the cauliflower rice.
For these bowls I used sundried tomatoes, kalamata olives, feta, cucumber, chickpeas, pine nuts, and the chicken.
I added hummus that kind of binded everything together as I mixed it all up.
A squeeze of lemon over top gave a great freshness that really added something special.
These were great the next day too! We microwaved just a few seconds so it was kind of at room temp 🙂
Not only are Mediterranean Cauliflower Rice Bowls full of amazing flavor, they are on the healthier side too!
More Mediterranean yumminess for you…
Mediterranean Cauliflower Rice Bowls
Mediterranean ingredients mixed with cauliflower rice makes the perfect healthy meal
- 4 thin cut chicken breasts or boneless skinless chicken thighs
- 2 Tbsps brown sugar
- 2 Tbsps balsamic vinegar
- 1 Tbsp olive oil
- 1 Tbsp garlic paste or fresh minced garlic
- kosher salt, pepper
- 2 12 oz bags cauliflower rice
- 1 can chickpeas drained
- 4 oz kalamata olives
- 4 oz sun dried tomatoes
- 4 oz crumbled feta cheese
- 4 oz toasted pine nuts
- 1 small cucumber diced
- 8 oz hummus
- 4 lemon wedges
- fresh basil leaves
Put the chicken in a gallon size plastic bag. Add the balsamic vinegar, brown sugar, olive oil, garlic, kosher salt, and pepper. Massage the bag until evenly mixed. Marinate in the fridge 1 hour or overnight.
Grill the chicken over medium to medium high heat for 5 to 6 minutes per side, depending on how thick the chicken is.
Microwave the cauliflower rice bags according to package directions. Divide the cauliflower rice evenly between 4 bowls or containers (if meal prepping).
Slice the chicken and place on the cauliflower rice. Divide the remaining ingredients evenly on the cauliflower rice.
To serve, mix everything together and squeeze the lemon over top.