Tzatziki Cauliflower Rice Bowl with Chicken

Tzatziki Cauliflower Rice Bowl with Chicken /

Anyone else a Zoe’s Kitchen fan? I can’t get enough of their Cauliflower Rice Bowl introduced on their updated menu last year. Lightly seasoned cauliflower rice is topped with cucumbers, feta, dill, and creamy Tzatziki sauce, and then I like to add chicken or salmon for protein. 

Since my bowl infatuation was starting to take a toll on my debit card, I decided to take a stab at recreating it at home. To keep things simple, I used a store-bought Tzatziki dip made from Greek Yogurt. I also added tomatoes tossed in olive oil and red wine vinegar for extra veggies. The recipe serves 4, but I often cut it in half and make two servings – one for today’s lunch and one for lunch later in the week.

Toss in a few chickpeas or serve with hummus and pita bread (or extra cucumbers) to make the meal more substantial.  Not a fan of the store bought sauce?  Making your own Tzatziki sauce is actually pretty easy.  Check out this recipe for Greek Yogurt and Cucumber Dip (Tzatziki Sauce) from Cabot Creamery.

Give it a try, and let me know what you think!

Tzatziki Cauliflower Rice Bowl with Chicken /
print recipe
Tzatziki Cauliflower Rice Bowl with Chicken
Anyone else love the Cauliflower Rice Bowl from Zoe’s Kitchen? Check out my quick recipe for an at-home version of the bowl, and let me know what you think!
  • 7 cups cauliflower rice
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups cucumber, diced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon red wine vinegar
  • 2 cups cooked skinless chicken breast, chopped
  • 1/2 cup Greek yogurt tzatziki dip* (such as Good Foods Feta Cucumber Dip)
  • 2 tablespoons crumbled feta cheese
1. Place cucumber, tomatoes and onion in a bowl. Whisk together 1 tablespoon olive oil and vinegar. Pour over cucumber mixture, tossing to coat. 2. Heat remaining 1 tablespoon olive oil in a large nonstick skillet. Add cauliflower rice, and cook 5 minutes or until hot throughout. Sprinkle with salt and pepper. Divide rice evenly among four bowls or individual serving containers. Divide cucumber mixture evenly over one side of each rice bowl. Place ½ cup chicken over the other side of each rice bowl. Dollop each bowl with 2 tablespoons Greek yogurt tzatziki dip and sprinkle with 1 1/2 teaspoons crumbled feta.NUTRITION FACTS : Total Fat 13g (Sat Fat 4g) ; Cholesterol 70mg ; Sodium 490mg ; Total Carbohydrate 15g (Dietary Fiber 5g, Total Sugars 6g) ; Protein 30g. WEIGHT WATCHERS: 7 points* For photo and nutrient analysis, I used Good Foods Feta Cucumber Dip, but Sabra and Litehouse make prepared ones too. These are usually located in the produce section near the refrigerated guacamoles and dressings.
Prep time: Cook time: Total time: Yield: 4 servings
tzatziki short.jpg