Greek Chicken & Cauliflower Rice Power Bowl

A deconstructed gyro bowl that's packed with protein and fresh flavours. Tender, oregano-spiced chicken breast sits on a bed of fluffy cauliflower rice, complemented by salty feta, crisp cucumber, and a high-fibre seed mix. This is a light lunch that truly satisfies.

Method

1. 1

   Toss the chicken strips with olive oil, oregano, salt, and pepper.

2. 2

   Heat a griddle pan or skillet over medium-high heat. Cook the chicken for 4-6 minutes on each side, until cooked through and slightly charred. Set aside.

3. 3

   While the chicken cooks, place the cauliflower rice in a microwave-safe bowl with 1 tbsp of water, cover, and microwave for 3-4 minutes until tender. Alternatively, stir-fry in a pan for 5 minutes.

4. 4

   In a small bowl, mix the diced cucumber with the chia seeds and lemon juice. Let it sit for a few minutes for the seeds to absorb moisture.

5. 5

   To assemble, divide the cauliflower rice between two bowls. Top with the cooked chicken strips.

6. 6

   Add a spoonful of the cucumber-chia salad and a sprinkle of crumbled feta cheese.

7. 7

   Finish with a large dollop of Greek yoghurt on top. Serve immediately.