Description
A quick and flavorful grilled Chicken or Portobello Mushroom Souvlaki Bowl with fresh summer vegetables, Cucumber yogurt Sauce and Cauliflower “Rice” – or serve in a toasty pita!
Ingredients
Units
Scale
Chicken & Marinade
- 4 cloves garlic cloves, finely minced or grated
- zest of one small lemon
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh chopped oregano ( or 1 teaspoon dried) or sub thyme.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- generous pinch cayenne, chili flakes, or aleppo pepper
- 1 lb boneless chicken breast or chicken thighs (or 3-4 large portobellos) leave whole
- 3/4 cup plain yogurt
- 1 garlic clove- minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt, more to taste
- 1 cup finely diced cucumber
- 2-3 tablespoons fresh dill, parsley or mint, or a combination
- pepper or chili flakes to taste
- 1 tablespoon olive oil
- 1 large shallot (or 1/2 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
- 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
Instructions
- Marinate: Place marinade ingredients in a medium bowl and stir. Add chicken pieces or portobellos (leave whole) and toss to coat. Set aside at room temp.
- Make Cucumber Yogurt sauce by stirring all ingredients together in a small bowl.
- Make Cauliflower Rice: Heat oil over medium-high heat in a large skillet. 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 few minutes, stirring, then turn the heat down to med-low. Return to the cauliflower rice, stir for a few more minutes, adding seasonings. Be careful not to overcook this; you want to retain its great texture.
- Grill: Preheat grill to medium high heat. (You can also sear or bake- see notes) Set aside any veggies for the bowl ( cut cucumber, tomatoes, avocado). At this point, put the chicken, portobello, and any veggies you like ( brushed with olive oil & salted) on the grill, cover, and turn the heat down to medium, and cook 5 minutes or so. Check the grill and flip the chicken when you see good grill marks, adjusting heat as necessary. I like to give a good sear first, then turn the heat down to med-low to finish cooking. When cooked, slice chicken, 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.
Notes
Marinate chicken for 20 minutes or overnight.
Feel free to bake chicken (or portobellos) in a 400F oven until cooked through, or pan sear.
Leftovers can be kept for 3-4 days in an airtight container in the refrigerator. Reheated in a warm 350F oven or microwave.
Nutrition
- Serving Size: 4 ounces chicken plus ¼ bowl ingredeints
- Calories: 482
- Sugar: 6.8 g
- Sodium: 839.1 mg
- Fat: 25.9 g
- Saturated Fat: 4.9 g
- Carbohydrates: 31.1 g
- Fiber: 8.5 g
- Protein: 36.8 g
- Cholesterol: 89.7 mg