Chicken Carnival Recipe *cauliflower rice update

This is one of my husband's top 3 dinners.  He asked for it as his birthday meal, so that should tell you it's really a delish mix!  I think it's the light and tangy flavors and the brightness that the lemon and dill add!  Not as quick and easy as most of my dinners, just because chopping, but that can be done ahead, and since he LOVES it so much, it's a mainstay for us!

This is easy to alter for a pescatarian or vegetarian diet!  I have made it with baked salmon with a squeeze of lemon or grilled shrimp instead of chicken! Or you could throw in a medley of beans!

If someone told me the list of ingredients that go into this dish, I would definitely NOT think it sounded great...sort of a weird combination that I might nod my head and move on.  But don't, you would be sorry!  

 

What you need...
-1 head of cauliflower, steamed and riced (directions below) or 2 bags frozen cauliflower, steamed and riced (about 3-4 cups)
-1/2 large red bell pepper, chopped
-1/2 large, yellow bell pepper, chopped
1/4 red onion, diced
-1/4 cup kalamata olives, chopped (about 6-8 per person)
-Grilled chicken chopped into bite sized pieces (I use ~4 oz. per person from what we pre-cook on Sundays)
-1/3 cup feta cheese

For the Dressing...
Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste.  Set aside. 
1/4 cup lemon juice - the juice of 2 lemons
the zest of 1-2 lemons
1 tbsp olive oil or avocado oil
2 tablespoons chopped fresh dill
2 cloves garlic, finely chopped
Salt and freshly ground black pepper

For the Chicken Carnival Rice...
Add cauliflower to sauté' pan with a tiny bit of oil, turn to medium heat and heat for 2-3 minutes, tossing occasionally.  Add peppers, onion, olives, chicken and continue to cook for 2 minutes. (For Zone portioning, make the rice first and then add back the portions of chicken and olives at the end).  Toss well to combine, remove from heat, add feta and dressing and stir well. Serve.

Add steamed cauliflower rice to saute pan, drizzle with a touch of olive oil, pepper, and toss on medium heat until warmed through, 2-3 minutes.

Add peppers, olives, and onions and chicken, continue tossing on medium until well combined.

Turn off the heat, add the feta, pour the vinaigrette over and mix to combine, season with salt and pepper, to taste. Enjoy. (You can always top with any seared fish)!

2 Great Methods for Tasty Easy Cauliflower Rice

I have made cauliflower rice many ways, but I think this is the easiest way!  

Take 1 head of cauliflower, cut the stem and leaves off and wash it.  Place about 2 inches of water in the bottom of large pot fitted with a steamer in the bottom.  Place the cauliflower onto the steamer, cover and turn to high heat.  It will start steaming very fast.  Allow to steam well for about 10 minutes, then turn off and leave covered for about 5 minutes.  Remove from pot.  Sometimes it still stays together sometimes it starts falling apart.  I put it into a large bowl and then break it up, mashing it apart with a fork or potato masher.  Leave it uncovered if you aren't going to use it immediately so the steam can rise off and it isn't mushy!  Store covered in the fridge until needed.

**Harris Teeter has stared selling frozen cauliflower!  It has been on sale lately $1/bag!  I have stocked up!  Pour 2 frozen bags into a microwave safe container, add 1/4 cup water, cover.  Microwave for about 8-10 minutes or until steamed and soft.  Drain water off and mash well with a potato masher!  Leave uncovered for about 15 minutes so the steam can rise off and it won't get mushy!  HOLY EASINESS!!!!!