Mediterranean Cauliflower Rice Salad

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Chicken broth bouillon

  Dry, cubes

  2 cube or 8g

• Garlic

  Raw

  1 clove or 3g

• Riced Cauliflower

  Bonipak

  2 cup or 258g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Feta cheese

  ½ cup, crumbled or 75g

• Parsley

  Raw

  ¼ cup or 15g

• Chives

  Raw

  ¼ tsp chopped or 0.3g

• Salt

  Table

  ½ tsp or 3g

• Balsamic vinegar

  1 tbsp or 16g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. Precook chicken breasts to save on prep time. Cut into bite size pieces.
2. Crush garlic, slice the onion, chop the pepper, parsley, and chives.
3. Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the cauliflower rice, reduce heat to medium-low, cover, and simmer until the cauliflower rice is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the cauliflower rice into a large bowl.
4. Gently stir the chicken, bell pepper, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.