Trying to keep your meals light? Cauliflower rice is a great way to keep all the flavor of your favorite meal without weighing you down. The trick is to make sure your cauliflower rice is full of flavor like my Mediterranean Cauliflower rice. And nothing goes better with your new favorite cauliflower rice than my Lemon Chicken. So try something new tonight and then you can make it your own favorite recipe.
1. Wash your hands.
2. For this recipe, you will need measuring cups and spoons, a medium bowl, a knife and cutting board, a large sauté pan, the stove, tongs and the grill.
Make your recipe your own by using your favorite vegetables, herbs or spices.
If you are worried about your family or guests not liking cauliflower rice you can use ½ cauliflower rice and ½ cooked rice for your recipe.
If you are not allowed to use a knife, stove or the grill by yourself, you can ask an adult for help.
ChefElla’s Mediterranean Cauliflower Rice and Lemon Chicken (4-6 servings)
Mediterranean Cauliflower Rice
1 lb. Cauliflower Rice
½ Cup Bell Pepper, Small Dice (1 small bell pepper, any color bell pepper will work.)
½ Cup Green Onions, Thin Sliced (About 1 small bunch)
2 ea. Roma Tomatoes, Small Diced
1 Cup Spinach, Fresh, Chopped
2 Tbl. Sundried Tomato, Minced (If you do not have any you can leave it out.)
1 tsp Garlic, Fresh Minced
1 Tbl. Parsley, Chopped, Fresh or Dried Flakes
2 Tbl. Olive Oil
1 tsp Salt, Kosher or Sea
¼ tsp Black Pepper, Ground
1 Tbl. Lemon Juice, Fresh Squeezed
½ Cup Walnuts, Almonds, or Pine Nuts, Chopped
8 oz. Feta Cheese, Crumbled
1 – 1 ½ lb. Chicken Breast, Raw
2 Tbl. Lemon Juice, Fresh Squeezed
3 Tbl. Olive Oil
2 Tbl. Parsley, Chopped, Fresh or Dried Flakes
1 Tbl. Oregano, Chopped, Fresh or Dried Flakes
1 tsp Garlic, Fresh Minced
½ tsp Salt, Kosher or Sea
½ tsp Black Pepper, Ground
3. Place all of the lemon chicken ingredients in your medium bowl and mix well. Add the chicken and mix well to coat. Let the chicken marinate for 20-30 minutes.
4. Prepare your vegetables for your cauliflower rice.
5. Light your grill and heat to medium, or if you use charcoal place the hot briquettes on one side of your grill. Cook your chicken away from the open flame so that the oil does not flair up and blacken your food.
6. Place your chicken on the grill and cook for 2-3 minutes. Turn your chicken 90 degrees to get some nice grill marks and cook for another 2-3 minutes. Turn your chicken over and cook for another 4-5 minutes or until it reaches an internal temperature of 165F. Cooking time may vary based on the thickness of your chicken pieces. If they are smaller or thinner they will take less time to cook. Remove your chicken from the grill and let them rest until you are ready to serve.
7. Place your sauté pan on the stove on low heat. To toast your chopped nuts, add them to the pan and cook for 3-4 minutes stirring occasionally. The nuts will begin to turn a golden color as you cook them. Take your time. Turning up the heat will not make things go faster you will just burn the nuts. If you do not move the nuts around the pan regularly they will burn. When the chopped nuts have turned a golden color remove them from the pan and let them sit and cool until you need them.
8. Place your pan back on the heat and turn to medium high. When your pan is warm add the olive oil, minced garlic, bell pepper and green onion and sauté for 2-3 minutes. Add all of the remaining ingredients except the lemon juice, chopped nuts, and feta cheese, and cook for 3-4 minutes or until the cauliflower has softened. Remove the cauliflower rice from the heat and place in a bowl. Mix in the lemon juice, ¾ of the chopped nuts, and ¾ of the feta cheese. Mix well and garnish the cauliflower rice with the rest of the nuts and feta cheese.
9. Slice your grilled chicken and serve with your cauliflower rice.
Serve your Lemon Chicken and Mediterranean Cauliflower Rice just as it is or serve with a nice salad.
ChefElla’s helpers can help by:
Mixing the chicken marinade
Adding the ingredients to the sauté pan
Older helpers can help by:
Preparing the vegetables
Grilling while supervised