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
- 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
- 1/2 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
- 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 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 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
- ——
- 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
Instructions
- 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.
- Notes: Feel free to bake chicken ( or porto’s) in a 400F oven until cooked through, or pan sear.