Greek Lemon Chicken and Cauliflower Rice Bowls

Instructions

1. 1In a medium bowl, combine the about 680 g chicken breasts, 2 tablespoons olive oil, 3 tablespoons lemon juice, 2 teaspoons dried oregano, and 3 cloves garlic (minced). Stir everything together to coat the chicken. Let it marinate for at least 15 minutes.
2. 2Place a 30.48 cm skillet over medium-high heat. Once the skillet is hot, carefully add the marinated chicken breasts. Cook for 6 to 8 minutes on each side, until the chicken is fully cooked through and reaches an internal temperature of 74°C. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing it into bite-sized pieces.
3. 3While the chicken is cooking, place a separate large skillet over medium heat. Add the 4 cups of cauliflower rice to the skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until the cauliflower rice is tender.
4. 4Divide the cooked 4 cups of cauliflower rice evenly among four serving bowls.
5. 5Arrange the sliced chicken over the cauliflower rice in each bowl. Add the 0.5 cup Kalamata olives, 0.5 cup crumbled feta cheese, and 0.5 cup diced cucumber to each bowl.
6. 6Serve the Greek Lemon Chicken and Cauliflower Rice Bowls immediately.

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