Colorful vegetables and grilled chicken team up in this simple yet satisfying cauliflower rice bowl.
Grilled chicken shines in this cauliflower rice bowl.
fresh dill (from 1 [1/2-oz.]
Credit: Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely
), plus more for garnish
2garlic cloves
1/2tsp.
grated lemon zest plus 1/4 cup fresh juice (from 2 lemons)
1/4tsp.
Greek seasoning, divided
2lb.
boneless, skinless chicken thighs (about 6 thighs)
1/2medium (10 oz.)
red onion, cut into 1-in.
wedges with root intact (about 1 cup)
1tsp.
olive oil
1(10-oz.)
fresh or frozen riced cauliflower (about 1 1/2 cups)
1(15 1/2-oz.)
can no-salt-added chickpeas (garbanzo beans), drained and rinsed
1small (9 oz.)
cucumber, diced (about 1 cup)
1pt.
Combine half of yogurt dressing and chicken thighs in a large ziplock plastic bag.
Refrigerate remaining yogurt dressing in an airtight container until ready to serve.
Preheat grill to medium-high (400F to 450F).
Place onion wedges on oiled grates.
Remove chicken thighs from bag, discarding yogurt marinade.
Place chicken on oiled grates.
Grill onion wedges, uncovered, turning often, until charred and tender, 10 to 15 minutes.
Remove onion wedges and chicken from grill, and let rest 5 minutes.
Cut 2 of the chicken thighs in half.
Prepare riced cauliflower according to package instructions.
Divide riced cauliflower evenly among 4 bowls.
Top each bowl with about 3 tablespoons of remaining yogurt dressing.
Garnish with additional fresh parsley or dill.
