Greek Power Bowl

Prep time: 10 min | Yield: 1 serving


For the Bowl:

  • 1 or more cups cauliflower rice
  • 4 to 6 ounces cooked chicken, diced or shredded (store-bought rotisserie chicken is fine)
  • 1 medium tomato, cut into wedges or 8 to 10 cherry/grape tomatoes cut in half
  • 5-inch piece English cucumber, sliced into half moons
  • ¼ small onion, thinly sliced, optional
  • ½ to 1 roasted red pepper, sliced (jarred is fine)
  • 6 Kalamata olives, sliced
  • 2 tablespoons flat leaf parsley, coarsely chopped


  • 1 ½ to 2 tablespoons lemon juice, about ½ to 1 lemon
  • 1 teaspoon Balsamic vinegar
  • Dash dried oregano
  • Dash dried marjoram, optional
  • Dash garlic powder
  • 2 teaspoons olive oil
  • Celtic or pink Himalayan salt, to taste
  • Black pepper, to taste


Assemble bowl: Place rice into bowl and top with chicken, tomatoes, cucumber, onions, roasted peppers, and Kalamata olives. Sprinkle with parsley.

Make dressing: In a small bowl, combine lemon juice, vinegar, oregano, marjoram, and garlic powder. Slowly add olive oil, whisking to combine. Season with salt and pepper. Drizzle with dressing and serve.