Greek Power Bowl

Prep time: 10 min | Yield: 1 serving

Ingredients:

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

Dressing:

• 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

Directions:

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.