Mediterranean Chicken Bowl with Rosé Veggies

Step 1

For hummus; combine the garbanzo beans, beets, tahini, half the chopped garlic, and coriander in the bowl of a food processor. Purée until smooth incorporating the olive oil. Season with salt and pepper.

Step 2

Soak skewers in water. Cut each chicken breast lengthwise into thirds and place in a bowl. Add Greek vinaigrette and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours. Remove chicken from the marinade and skewer with water-soaked wooden skewers.

Step 3

Preheat the char grill or grill pan to cook the chicken. Over medium-high heat, combine butter, shallots, remaining garlic and beet juice in a large sauté pan and swirl around for about a minute. Add riced cauliflower and cook until heated through, about 10 minutes, stirring often to prevent sticking. Season with salt and pepper and keep warm. Meanwhile, season both sides of chicken skewers with salt and pepper and cook until opaque and cooked through, about 3-5 minutes on each side.

Step 4

For each serving; portion 8 oz. of beet-riced cauliflower in a bowl. Add 1 grilled chicken skewer, sliced avocado half, 1 oz. cucumber, 2 Tbsp. Tzatziki sauce, 2 oz. beet hummus garnished with 1 tsp. sesame seeds, and radishes to bowl.