24 Amazing Low Carb Recipes #13

13. Greek Chicken Roasted Cauliflower Bowls

Servings: 2

Ingredients:

For the Chicken

2 Tbsp fresh lemon juice
1 tsp olive oil
1/2 tsp ground oregano
1/4 tsp ground basil
1/4 tsp ground thyme
1/4 tsp fresh garlic, minced
Salt and pepper, to taste
8 oz chicken breast

For the Bowls

3 cups cauliflower, cut into bite-sized florets
1/2 Tbsp olive oil
1/2 Tbsp garlic, minced
1/2 cup cucumber, sliced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, diced
Squeeze fresh lemon juice

For the Tapenade

1/4 cup pitted Kalamata olives, firmly packed (48g)
1 Tbsp sundried tomatoes packed in olive oil, firmly packed
1 tsp capers
1 tsp red wine vinegar
1/4 tsp lemon zest
2 Tbsp fresh oregano leaves, lightly packed
1 tsp water

Instructions:

Marinate the Chicken
1. In a medium bowl, mix together the lemon juice, olive oil, ground oregano, ground basil, ground thyme, minced garlic, and a pinch of salt and pepper.
2. Add the chicken breast to the bowl, cover, and refrigerate for at least 1 hour to marinate, up to overnight.
Cook the Chicken
1. Once marinated, preheat your oven to 350°F (175°C) and spread the chicken onto a greased baking sheet.
2. Bake until no longer pink inside, about 25-30 minutes. Remove from oven and set aside.
3. Increase the oven temperature to 400°F (200°C).
Roast the Cauliflower
1. Toss the cauliflower florets with olive oil, minced garlic, and a pinch of salt and pepper.
2. Spread them onto a baking sheet and roast for 15 minutes.
3. Stir the cauliflower around and continue roasting for another 5-10 minutes, or until lightly golden brown and crispy.
Prepare the Tapenade
1. While the cauliflower is roasting, add the Kalamata olives, sundried tomatoes, capers, red wine vinegar, lemon zest, fresh oregano, and water into a small food processor.
2. Process until the mixture is broken down, stopping to scrape down the sides frequently.
3. With the food processor running, stream in the water until well mixed. Season to taste with salt and pepper.
Assemble the Bowls
1. Divide the roasted cauliflower and all the veggies into two bowls.
2. Squeeze a bit of fresh lemon juice on top, add a pinch of salt and pepper, and mix well.
3. Divide the cooked chicken between the two bowls.
4. Add the tapenade on top of each bowl.
5. Mix everything together and serve immediately.