Greek Chicken Bowls
This hot salad captures all the flavors of a great Greek chicken gyro, without the heavy pita bread. Sauted cherry tomatoes make a delightful pop in your mouth, while briny artichokes and olives bring the fiber and healthy fats to keep you full and satisfied. Enjoy!
Serves: 4
Prep Time: 5 min.
Cook Time: 25 min.
Total Time: 30 min.
Ingredients:
- 1/2 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 pound cauliflower rice
- 1/2 teaspoon sea salt
- 2 pounds chicken breasts
- 1 cup kalamata olives, pitted and sliced
- 2 teaspoons thyme
- 1 teaspoon oregano
- 2 teaspoon fresh rosemary, chopped
- 1 cup artichoke hearts
Instructions
1) In a large skillet, heat oil over medium heat. Add chicken breasts to the pan along with half of the rosemary, oregano, thyme, salt, and pepper. Cook chicken for 8-10 minutes per side, or until golden brown and an internal temperature of 165 degrees has been reached. Remove chicken from the pan and place on a plate.
2) Add cherry tomatoes to the same pan and sauté for 2-3 minutes. Add cauliflower rice, artichoke hearts, olives and the other half of the herbs and seasonings. Sauté for an additional 2-3 minutes, or until cauliflower rice is tender.
3) Divide the cauliflower rice mixture between bowls. Slice the chicken, then add to each bowl. Serve.