This hot salad captures all the flavors of a great Greek chicken gyro, without the heavy pita bread. Sauted cherry tomatoes make a delightful pop in your mouth, while briny artichokes and olives bring the fiber and healthy fats to keep you full and satisfied. Enjoy!

Serves: 4

Prep Time: 5 min.

Cook Time: 25 min.

Total Time: 30 min.


  • 1/2 teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 pound cauliflower rice
  • 1/2 teaspoon sea salt
  • 2 pounds chicken breasts
  • 1 cup kalamata olives, pitted and sliced
  • 2 teaspoons thyme
  • 1 teaspoon oregano
  • 2 teaspoon fresh rosemary, chopped
  • 1 cup artichoke hearts


1) In a large skillet, heat oil over medium heat. Add chicken breasts to the pan along with half of the rosemary, oregano, thyme, salt, and pepper. Cook chicken for 8-10 minutes per side, or until golden brown and an internal temperature of 165 degrees has been reached. Remove chicken from the pan and place on a plate.

2) Add cherry tomatoes to the same pan and sauté for 2-3 minutes. Add cauliflower rice, artichoke hearts, olives and the other half of the herbs and seasonings. Sauté for an additional 2-3 minutes, or until cauliflower rice is tender.

3) Divide the cauliflower rice mixture between bowls. Slice the chicken, then add to each bowl. Serve.