Ingredients

The following ingredients have 2 Servings
  • Marinade
  • 4 cloves garlic cloves
  • zest of one small lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons fresh chopped oregano ( or 1 teaspoon dried) or sub thyme.
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • generous pinch cayenne, chili flakes, or aleppo pepper
  • 1 lb boneless chicken breast or thighs ( or 3 large portobellos) leave whole
  • ——
  • Cucumber Yogurt Sauce
  • ¾ cup plain yogurt
  • 1 garlic clove- minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt, more to taste
  • 1 cup finely diced cucumber
  • 2-3 tablespoon fresh dill, parsley or mint, or a combination
  • pepper or chili flakes to taste
  • —–
  • Cauliflower Rice
  • 1 tablespoon olive oil
  • 1 large shallot ( or ½ cup finely diced onion )
  • 2 cloves garlic, minced (or use 1 tsp granulated garlic)
  • 3 cups cauliflower rice (cauliflower florets pulsed in food processor until like grains of rice)
  • salt, pepper, cayenne to taste
  • optional- lemon zest, fresh herbs
  • ——
  • Optional Bowl Additions:
  • 1-2 cups diced cucumber
  • 1-2 cups tomatoes- sliced in half or diced
  • 1 avocado, sliced
  • fresh greens- arugula or fresh herbs
  • Grilled Veggies- red bell pepper, eggplant slices, zucchini or summer squash ( brush with olive oil and salt before grilling)
  • Toasty Pita

Instruction

  • Place marinade ingredients in a medium bowl and stir.
  • Add Chicken or Portobellos (leave whole), toss to coat. Set aside at room temp.
  • Make Cucumber Yogurt sauce by stirring all ingredients together in a small bowl.
  • Pre heat grill to High heat. ( you can also sear or bake- see notes)
  • Prep any veggies for the bowl ( cut cucumber, tomatoes, avocado) and set aside.
  • Start the Cauliflower Rice:
  • In a large skillet, heat oil over medium- high heat.
  • Add shallot or onion and saute for two minutes. Turn heat to medium, add garlic and cook one more minute. Add cauliflower rice. Saute a couple minutes, stirring, then turn heat down to med-low.
  • At this point, put the chicken, portobellos and any veggies you like ( brushed with olive oil & salted) on the grill, cover, and turn heat down to medium, and cook 5 minutes or so.
  • Return to the cauliflower rice, stir for a few more minutes, adding seasonings. Be careful to not overcook this, you want to retain its great texture.
  • Check the grill and flip chicken when you see good grill marks, adjusting heat as necessary. I like to give a good sear first, then turn heat down to med low to finish cooking.
  • When cooked, slice chicken or portobellos and any other veggies you had grilling.
  • Assemble Bowls:
  • Place a mound of Cauliflower rice in the base of the bowl. Surround with veggies, chicken and a dollop of cucumber yogurt sauce. Sprinkle the veggies with fresh herbs, a little salt, olive oil and lemon if you like.
  • Feel free to bake chicken ( or porto’s) in a 400F oven until cooked through, or pan sear.