Slow Cooker Ingredients:
4 large chicken breasts, trimmed and cut into lengthwise strips
zest and juice of 2 lemons
1 T Greek Seasoning(Check ingredients for Gluten-Free)
2 T extra-virgin olive oil
1/2 tsp. Greek oregano
1/2 tsp. fresh-ground black pepper
Cauliflower Rice Ingredients:
1 large head cauliflower, leaves cut off and chopped or grated into “rice” sized pieces
1 large green bell pepper, finely chopped
1 small onion, finely chopped
1 T extra-virgin olive oil
1 tsp. Greek Seasoning
salt and fresh-ground black pepper to taste
Greek Salsa Ingredients:
3 medium cucumbers, chopped
1 cup chopped cherry tomatoes
1/4 cup chopped Kalamata olives (or black olives)
1/4 cup finely chopped red onion
4 oz. crumbled Feta Cheese (about 1/2 cup)
1/4 cup Italian dressing of your choice (I like Newman’s Own Original Olive Oil and Vinegar Dressing, which has only 2 carbs in 1/4 cup.)
Trim the chicken and cut each piece lengthwise into 2-3 strips (depending on how large the chicken breasts are.) Grate the zest and squeeze the juice from the lemons, then whisk the zest and juice together with the Greek seasoning, olive oil, Greek oregano, and black pepper to make the cooking sauce. Spray the slow cooker insert with olive oil or non-stick spray, put chicken in the bottom, and pour the cooking sauce mixture over. Cook on high for about 3 hours, or until the chicken shreds apart easily with a fork. (If you prefer, cook the chicken about 5 hours on low.)
When the chicken is done, use a slotted spoon to remove it to a cutting board, leaving the flavorful sauce in the slow cooker. Shred chicken apart with two forks, put it back in the slow cooker, and stir gently so the chicken is coated with sauce. Keep chicken warm on the low setting while you prep the other ingredients.
Trim the cauliflower and discard the leaves. If you’re using a food processor to chop up the cauliflower into “rice,” first cut the cauliflower (including the stems) into small pieces. Then pulse the cauliflower pieces using the steel blade in the food processor until it’s finely chopped. (This recipe has good photos and instructions for doing that.) You can also make the “rice” by grating larger pieces of cauliflower with a large standing box grater.
Finely chop the green pepper and the onion. Heat the tablespoon of olive oil in a large non-stick pan over medium-high heat, add the green pepper and onion, and cook about 3 minutes or until the vegetables are softened and starting to brown. Add the Greek seasoning and cook 1 minute more; then add the chopped cauliflower and cook, turning a few times, until the cauliflower is starting to soften and brown, about 3-4 minutes. (I prefer the cauliflower rice with a little crunch to it, but you can cook longer if you want it really soft.) Season the cauliflower rice with salt and fresh-ground black pepper.
Chop the cucumbers, tomatoes, Kalamata olives (or black olives), and red onion. Put those chopped ingredients in a bowl, stir in the 1/4 cup Italian dressing, and then gently stir in the crumbled Feta.
To assemble the bowl, put some of the hot cauliflower rice in the bottom of a serving bowl. On top of the rice put a generous scoop of the shredded lemon chicken from the slow cooker, and then top that with a scoop of the Greek salsa mixture. Serve right away.
You can keep the shredded lemon chicken in the fridge for a day or two and reheat in a pan or in the microwave. For the Cauliflower Rice and the Greek salsa mixture, I would make that fresh each time when you’re eating the leftovers.