Greek Salad Bowl
Serves: 4
“This Greek salad may help manage bloating and support hormonal balance.”
Ingredients:
1 pound chicken breast
4 cups romaine lettuce
2 tomatoes, cut into small wedges
1 pound cauliflower rice, sauteed
½ green bell pepper, sliced
½ red onion, thinly sliced
½ cup kalamata olives
½ cup feta cheese, crumbled
¼ cup red wine vinegar dressing
2 Tablespoons olive oil
Fresh dill, for garnish
Tzaziki sauce
Instructions:
Cook the chicken: To save time, any pre-cooked chicken or store-bought Rotisserie chicken will work perfectly for this recipe. But, if you are cooking the chicken yourself, a simple way to do this is to season with chicken breast with salt, pepper, and any desired spices. Then heat a tablespoon of olive oil in a pan over medium heat and then grill the chicken breast until fully cooked, about 6-8 minutes per side. The internal temperature should reach 165°F. Once cooked, let the chicken rest for a few minutes before slicing it into thin strips.
Prepare the cauliflower rice: While the chicken is cooking, you are going to prepare the cauliflower rice. Add 1 tablespoon of olive oil to a large pan over medium heat and then add the cauliflower rice. Saute until tender and lightly browned, about 5-7 minutes. Set aside.
Assemble the salad:
Divide the romaine lettuce evenly among four bowls.
Top each bowl with the sliced red onion, kalamata olives, tomato wedges, sliced bell pepper, sauteed cauliflower rice, and crumbled feta cheese.
Place the sliced chicken breast on top of the salad in each bowl.
Dress and garnish:
Drizzle each salad with red wine vinegar dressing.
Add a dollop of tzatziki sauce on the side.
Garnish with fresh dill.
Serve and enjoy! This is a great recipe for meal-prepping lunches or dinners.
Nutrition Facts: 1 serving
Calories: 400
Total Fat: 22g
Saturated Fat: 6g
Cholesterol: 107mg
Sodium: 515mg
Total Carbohydrate: 16g
Fiber: 5g
Total Sugars: 9g
Protein: 33g
