Ingredients
Equipment
Method
- Pulse the cauliflower florets in a food processor until they reach a rice-like consistency. Heat 2 tablespoons of olive oil in a large skillet over medium heat and cook the cauliflower rice for 5 to 7 minutes until tender. Season with salt and pepper.
- In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and oregano to make the dressing.
- Divide the cauliflower rice among four bowls and arrange the tomatoes, cucumber, red onion, spinach, olives, feta, and sliced chicken on top.
- Drizzle with the prepared dressing just before serving.
Nutrition
Notes
Net carbs: 8g per serving (13g total carbs minus 5g fiber).
Substitutions: Use grilled shrimp or chickpea-free tofu in place of chicken, and swap feta for a dairy-free alternative if needed.
Storage: Store the dressing separately and add just before serving. The cauliflower rice keeps up to 3 days in an airtight container. Layer heavier items at the bottom and greens on top.
Serving: Warm only the cauliflower rice and chicken, keeping the rest cold for the best texture.
