Mediterranean Chicken and Cauliflower Rice Bowl

1.In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and pepper to create a marinade.

2.Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

3.While the chicken is marinating, prepare the cauliflower rice. If using fresh cauliflower, pulse florets in a food processor until they resemble rice grains. If using pre-packaged cauliflower rice, set aside.

4.In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the diced bell peppers and sauté for about 5-7 minutes until they are tender and slightly caramelized. Remove from the skillet and set aside.

5.In the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Remove the marinated chicken from the refrigerator and add it to the skillet.

6.Cook the chicken for about 6-7 minutes on each side, or until fully cooked and golden brown. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

7.Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

8.In the same skillet, add the cauliflower rice and sauté for about 5-6 minutes until tender. Season with salt and pepper to taste.

9.To assemble the bowls, start with a base of cauliflower rice, top with sliced chicken, sautéed bell peppers, and garnish with fresh parsley and crumbled feta cheese if desired.