Greek Cauliflower Bowls with Chicken combines slow roasted chicken and cauliflower, fresh veggies, homemade Tzatziki sauce, and some crunchy pita chips. The amazing combination of flavors will have you making this recipe on repeat!
2poundschicken breasts (butterflied)- or three medium breasts
1teaspoonfresh dill- minced
1teaspoonfresh rosemary- minced
1/2teaspoonfresh basil- minced
kosher salt and freshly ground black pepper - to taste
1Tablespoonolive oil
1/2largelemon - freshly squeezed
For the roasted cauliflower:
12cupscauliflower- broken into florets
2Tablespoonolive oil
kosher salt and freshly ground black pepper
For the Tzatziki Sauce:
1cupplain Greek yogurt
1/2mediumEnglish cucumber (or 3/4 cup)- diced thin and squeezed of extra liquid
1/2teaspoongarlic powder
kosher salt and freshly ground black pepper- to taste
1 1/2Tablespoonfresh dill- minced
1Tablespoonfresh lemon juice
1Tablespoonolive oil- drizzle on to serve
Remaining ingredients:
1/2mediumEnglish cucumber- cut into slices
1/4cupred onion- sliced
1/2cupcherry tomatoes- halved
1/2cupblack olives- sliced
pita wedges- to serve
Instructions
Make the chicken. Using a sheet pan lined with parchment paper or foil. lay chicken breasts out, drizzle with olive oil and lemon juice, and then top with spices. Bake on 275 degrees for 30 minutes, or until a meat thermometer reads 160 degrees. Remove from oven, let cool, and shred.
Set oven to 400 degrees. Roast cauliflower on two baking sheets, drizzled with olive oil, and kosher salt and freshly ground black pepper.
Make Tzatziki Sauce. Dice cucumber in small little bits. Squeeze the liquid out and add to a mixing bowl. Add minced garlic, yogurt, fresh dill, fresh lemon juice, and salt and pepper. Mix well, and then add a swirl of olive oil to the top for serving.
To assemble bowls, add cauliflower, shredded chicken, cucumber, red onion, black olives, tomatoes, and a dollop of Tzatziki Sauce. Sprinkle with a little bit more fresh dill, and add a few pita wedges.