Greek Chicken Bowl

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4–6 Prep 15 min Cook 10 min Serves 1

Knock out more than your daily vegetable goals in this speedy meal for one. The finishing drizzle of yogurt-feta sauce perks up the greens, hummus, and chicken.

Cooking spray 2 tbsp crumbled feta 2 tbsp plain nonfat Greek yogurt 1 tsp finely grated lemon zest, divided ⅜ tsp black pepper, divided 3 cups cauliflower rice ⅜ tsp dried oregano ¼ tsp salt 2 cups baby spinach 3 oz cooked skinless boneless chicken breast, shredded ½ cup cherry tomatoes, halved 2 tbsp store-bought hummus 1 lemon wedge (optional) 1. In a small bowl, mash the feta with a fork. Stir in the yogurt, ¼ tsp lemon zest, ⅛ tsp black pepper, and 2 tbsp water. Set aside.

2. Off heat, coat a medium nonstick skillet with cooking spray. Heat over medium-high heat. Cook the cauliflower rice, oregano, salt, and remaining ¼ tsp black pepper until tender, 4 to 5 minutes. Add the spinach and cook, stirring frequently, until the spinach wilts, 1 to 2 minutes. Remove from the heat and stir in the remaining ¾ tsp lemon zest.

3. Spoon the cauliflower rice mixture into a serving bowl. Top with the chicken, tomatoes, and hummus. Drizzle with the reserved feta sauce and serve with the lemon wedge, if desired.

Per serving (1 bowl): 398 Cal, 14 g Total Fat, 4 g Sat Fat, 1,048 mg Sod, 30 g Total Carb, 10 g Sugar, 11 g Fib, 43 g Prot.

TEST KITCHEN TIP

Make cauliflower rice at home. Pulse cauliflower florets in a food processor (or grate them using a box grater) until grained. A head of cauliflower makes about 6 cups. Store uncooked cauliflower rice in a sealed container in the fridge for a few days; freeze for up to three months.