Ingredients:

  • 4 medium boneless, skinless Chicken Thighs (600 g)
  • 1/4 cup (60 ml) Extra Virgin Olive Oil (for marinade)
  • 2 Tbsp (30 ml) Fresh Lemon Juice (for marinade)
  • 1 Tbsp (15 ml) Dried Oregano
  • 1 tsp (5 ml) Smoked Paprika
  • 1/2 tsp (2.5 g) Kosher Salt
  • 1/4 tsp (1.2 ml) Black Pepper
  • 1/2 cup (120 g) Full-Fat Greek Yoghurt (for dressing)
  • 1 Tbsp (15 ml) Fresh Lemon Juice (for dressing)
  • 1/2 Tbsp (7 ml) White Wine Vinegar (for dressing)
  • 1 clove (5 g) Garlic, minced
  • 1 Tbsp (15 g) Fresh Dill, chopped
  • 1/4 cup (30 g) Cucumber, grated and squeezed dry
  • Salt and Pepper (to taste)
  • 1 medium head (500 g) Cauliflower, riced
  • 4 cups (100 g) Mixed Leaf Greens
  • 1 cup (150 g) Cherry Tomatoes, halved
  • 1/2 medium (100 g) English Cucumber, diced
  • 1/4 cup (30 g) Red Onion, finely sliced
  • 1/2 cup (100 g) Kalamata Olives, pitted and halved
  • 1/2 cup (100 g) Feta Cheese, crumbled
  • 2 Tbsp (30 ml) Olive Oil (for sautéing rice)

Instructions:

  1. Marinate: Pat the chicken thighs dry. In a bowl or Ziplock bag, combine the chicken with all Marinade ingredients (oil, lemon juice, oregano, paprika, salt, pepper). Ensure the chicken is well-coated. Refrigerate for a minimum of 30 minutes, or up to 4 hours.
  2. Mix Dressing: Combine all Tzatziki Dressing ingredients (yoghurt, lemon juice, vinegar, garlic, dill, squeezed cucumber). Whisk until smooth. Taste and adjust seasoning (salt, pepper). Set aside in the fridge to allow flavours to meld.
  3. Prep Cauliflower Rice: If using a whole head, pulse the florets in a food processor until rice-sized. Squeeze out any excess moisture using a clean cloth.
  4. Cook Rice: Heat 2 Tbsp of olive oil in a large skillet over medium-high heat. Add the cauliflower rice and a pinch of salt. Sauté for 3-5 minutes, stirring frequently, until it is slightly softened but still has some bite (al dente). Remove from heat and set aside.
  5. Prepare Toppings: Chop or slice the cherry tomatoes, cucumber, red onion, and olives. Crumble the feta.
  6. Cook Chicken: Remove the marinated chicken from the fridge and wipe off any excess marinade (this prevents burning). Heat the same skillet over medium-high heat until hot. Place the chicken thighs in the pan, ensuring they are not overcrowded.
  7. Sear: Cook for 5-7 minutes per side, depending on thickness, until deeply golden brown and crispy. The internal temperature must reach 165°F (74°C).
  8. Rest & Slice: Remove chicken from the pan and let it rest on a cutting board for 5 minutes. Slice into strips against the grain.
  9. Assemble Bowls: Divide the mixed leaf greens and the warm cauliflower rice evenly between the four bowls.
  10. Top and Serve: Layer the sliced chicken strips, tomatoes, cucumber, red onion, olives, and crumbled feta over the rice and greens. Drizzle generously with the prepared Tzatziki Dressing. Serve immediately.