Greek Cauliflower Rice and Chicken

Wooden plate filled with trim colored peppers with cauliflower rice and chicken

Greek Cauliflower Rice and Chicken is both my new go-to for summer lunches as well as a great dish to bring to a cook out. The flavors of the Greek Cauliflower Rice are so light and fresh while the chicken brings the zing to the dish! This dish is perfect cold or hot, just the right thing for a hot summer day to cool off or a cool summer night to warm up. Check out the recipe below and let us know what you think!

White bowl filled with cauliflower rice, cucumbers, roasted red peppers, red onion, and feta cheese.

Inspiration

It has been HOT here in Maryland. So naturally we have been trying to make recipes that are good cooled off. We have been making this Greek Chicken for a while as just a good addition to lunch salads or sandwiches. We love the chicken hot off the grill or pan but also eat it all the time cold during the week at lunch. For the cauliflower rice, it started as almost a dare. Phillip and I were at the grocery store and grabbed a head of cauliflower to use for cauliflower rice during the week. We got to talking about how finicky cauliflower could be and Phillip mentioned how people eat cauliflower raw and cold as a vegetable but cauliflower rice cold probably would be weird. Well, the competitive nature in both of us brought us home and directly to the kitchen to see what we could do. A few taste tests later and we had this Greek Cauliflower Rice and Chicken.

White counter with peppers filled with cauliflower rice, veggies, and chicken next to more chicken and cauliflower rice.

Tools Needed

Food Processor: This is optional for the cauliflower but well worth it. If you have one, we highly recommend just cutting the florets of cauliflower off the head and using the food processor to make the rice.

Ingredients

Cauliflower: Many people are nervous to substitute cauliflower for white or brown rice. And while I love rice as well, this cauliflower rice really absorbs the broth so well and you will not be able to tell the difference.

Chicken Broth: This is the secret ingredient to making the cauliflower rice taste just like regular rice, if not better.

Chicken: Chicken is a classic meat in Mediterranean cooking and absorbs the spices perfectly.

Greek Yogurt: The greek yogurt used in the marinade really absorbs into the chicken to keep it very moist when cooking.

Fresh Herbs: Part of what makes this chicken so tasty is the fresh basil and thyme. We use dried herbs all the time but any chance we can to use fresh herbs we do because it provides so much more flavor.

Small white bowl filled with chicken that was marinated in a greek yogurt and spice marinade.

Step by Step

The first step to making this Greek Cauliflower Rice and Chicken is to add the herbs, spices, and yogurt together in a large zip lock bag and mix together until it is fully blended. Next add the cubed chicken and massage so the yogurt marinade is coating all the chicken. Place in the fridge for at least 1 hour before cooking. While the chicken is marinating use a food processor and blend to turn into rice. Place a large frying pan over medium heat and add 2 tablespoons of oil until heated. Add cauliflower and 1 tablespoon of salt, mix well and let the cauliflower saute. Cook for about 5 minutes and add in 1/2 cup of chicken broth. Bring to heat and reduce to low heat and let cook for about 15 minutes. Once the cauliflower is cooked, take off heat to cool.

Slice up some cucumber and red onion and place aside. Pat dry jarred roasted red peppers and chop up as well. Slice peppers in half and scoop out the inside seeds and veins. Take the chicken out of the fridge for a few minutes before cooking so the chicken is not ice cold. In a pan over medium heat add 2 tablespoons of oil and add the chicken. Cook until internal temperature reaches 165 degrees. Toss the cucumber, red onion, roasted red peppers, and crumbled feta into the cooled rice and mix. Scoop into the peppers and top with chicken. Add a dollop of tzatziki to the peppers and enjoy!

From our kitchen to yours, cheers!

Close up side shot of a yellow bell pepper stuffed with greek rice and chicken.
Wooden plate filled with trim colored peppers with cauliflower rice and chicken
Print

Greek Cauliflower Rice and Chicken

Greek Cauliflower Rice and Chicken make with greek yogurt, mediterranean herbs and spices, cauliflower rice, and fresh veggies.
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 4 people

Ingredients

Greek Cauliflower Rice

  • 1 head cauliflower
  • 1 tbsp salt
  • 2 tbsp avocado or olive oil
  • ½ cup chicken broth
  • ½ cup english cucumber
  • ¼ cup red onion
  • ½ cup roasted red peppers
  • ¼ cup crumbled feta cheese
  • 3-4 multicolored peppers
  • dill tzatziki

Chicken

  • 2 chicken breasts cubed
  • 1 tsp oregano
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tbsp basil
  • 1 tsp thyme
  • 1 tbsp lemon juice
  • cup plain greek yogurt

Instructions

  • The first step to making this Greek Cauliflower Rice and Chicken is to add the herbs, spices, and yogurt together in a large zip lock bag and mix together until it is fully blended.
  • Next add the cubed chicken and massage so the yogurt marinade is coating all the chicken. Place in the fridge for at least 1 hour before cooking.
  • While the chicken is marinating use a food processor and blend to turn into rice. Place a large frying pan over medium heat and add 2 tablespoons of oil until heated. Add cauliflower and 1 tablespoon of salt, mix well and let the cauliflower saute.
  • Cook for about 5 minutes and add in 1/2 cup of chicken broth. Bring to heat and reduce to low heat and let cook for about 15 minutes. Once the cauliflower is cooked, take off heat to cool.
  • Slice up some cucumber and red onion and place aside. Pat dry jarred roasted red peppers and chop up as well. Slice peppers in half and scoop out the inside seeds and veins.
  • Take the chicken out of the fridge for a few minutes before cooking so the chicken is not ice cold. In a pan over medium heat add 2 tablespoons of oil and add the chicken. Cook until internal temperature reaches 165 degrees.
  • Toss the cucumber, red onion, roasted red peppers, and crumbled feta into the cooled rice and mix. Scoop into the peppers and top with chicken. Add a dollop of tzatziki to the peppers and enjoy!
Close up shot of a red pepper stuffed with rice and chicken

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