Greek Cauliflower Rice Bowls with Grilled Chicken

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
• Lemon wedges for serving (optional)

Directions

1. 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.
2. 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.
3. Meanwhile, whisk the remaining 4 tablespoons oil, lemon juice, oregano and the remaining 1/4 teaspoon each salt and pepper in a small bowl.
4. 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
To make your cauliflower rice, place 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.