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Mediterranean Cauliflower Rice Bowls

Servings 4 servings
Author Jessica Ivey, RDN

Ingredients

  • 1 (10-oz.) package frozen riced cauliflower
  • 6 tablespoons chopped fresh parsley, divided
  • 4 teaspoons olive oil, divided
  • 5 1/2 teaspoons fresh lemon juice, divided
  • 3/8 teaspoon pepper, divided
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 1/2 English cucumber
  • 1 cup cherry or grape tomatoes, cut in half
  • 1/4 cup chopped red onion
  • 1 tablespoon red wine vinegar
  • 1/2 cup nonfat plain Greek yogurt
  • 1/2 teaspoon grated lemon zest
  • 1/8 teaspoon salt
  • 2 cups shredded deli rotisserie chicken

Instructions

  1. Cook cauliflower according to package directions. Stir in 2 tablespoons parsley, 1 teaspoon olive oil, 1 teaspoon lemon juice, and 1/8 teaspoon pepper.

  2. Combine chickpeas, cucumber, tomatoes, onion, 2 tablespoons parsley, the red wine vinegar, 1 tablespoon olive oil, 1 tablespoon lemon juice, and ¼ teaspoon pepper in a medium bowl. Set aside.

  3. Stir together yogurt, 2 tablespoons parsley, 1 ½ teaspoons lemon juice, the lemon zest, and salt in a small bowl.

  4. Layer cauliflower rice, chickpea salad, and chicken evenly in each of 4 bowls or containers. Drizzle each serving with about 2 tablespoons yogurt mixture.