Garlic Herb Cauliflower Rice Bowl with Lemon Chicken & Creamy Yogurt Sauce

Ingredients

• 1 lb chicken breast or chicken tenderloins
• 1 bag riced cauliflower, 12–16 oz
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp paprika
• Juice of 1 lemon
• Salt and pepper, to taste
• For the yogurt sauce: 1 cup plain Greek yogurt
• For the yogurt sauce: 1 tbsp olive oil
• For the yogurt sauce: 1 tbsp lemon juice
• For the yogurt sauce: 1 small garlic clove, minced
• For the yogurt sauce: pinch of salt

Instructions

1. 1Season the chicken with olive oil, garlic, oregano, paprika, lemon juice, salt, and pepper.
2. 2Cook the chicken in a skillet over medium heat for about 5–7 minutes per side, or until cooked through.
3. 3In a separate pan, sauté the riced cauliflower with a little olive oil and garlic for 5–7 minutes, until tender.
4. 4Stir together the Greek yogurt, olive oil, lemon juice, garlic, and salt to make the sauce.
5. 5Serve the cauliflower rice in bowls, top with sliced chicken, and drizzle with the yogurt sauce.