Mediterranean Chicken-Vegetable Bowls
Ingredients
- 2 lb boneless, skinless chicken thighs, cubed
- 2 red or yellow bell peppers, cut into 2 inch pieces
- 1 (14-oz) can marinated quartered artichoke hearts, drained
- 3 Tbsp olive oil
- 1½ (20-oz) pkg frozen riced cauliflower
- ½ cup Greek vinaigrette
- 18 pitted kalamata olives
- ½ cup crumbled feta cheese
Instructions
- Preheat oven to 400°F. Toss together chicken, bell peppers, artichokes, and oil. Spread chicken mixture in a single layer on 2 large rimmed baking sheets. Season with salt and pepper if desired.
- Bake 15 to 20 minutes or until chicken is done and vegetables are tender, swapping pans halfway through baking.
- Meanwhile, cook cauliflower according to package directions.
- Serve chicken mixture over cauliflower. Drizzle with vinaigrette; top with olives and cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
497
|
497
|
| Fat (g) | 34 | 34 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 32 | 32 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 895 | 895 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
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