These low carb Greek chicken bowls have roasted cauliflower and an olive tapenade. They’re an easy, whole30 compliant, paleo meal that you can prep ahead, and they’re only 300 calories!
Meal preppin’ has kind of stolen my <3.
Mostly because I saw that it has stolen yours. And, because of our internet BFF status, we OBVI must become obsessed with the same things. So, MEAL PREP.
This has basically been meal prep week since me had (ADORABLE) mason jar zucchini Lasagna on Monday and make-ahead-perfect cookie dough oatmeal breakfast bars on Wednesday.
TODAY, it’s that time of the month where my blogging babes and I join recipe-creating forces! This month, we’re doing Meal Prep Bowl RECIPES!
You like meal prep. I like meal prep. You like bowls. I like bowls. So, this? GONNA BE EPIC. Here’s what we got:
2. Lindsay has these Honey BBQ Baked Salmon Bowls! These Honey BBQ Baked Salmon Bowls are the perfect meal prep recipe for a make ahead lunch or quick dinner. Protein Packed, Gluten Free, and Dairy Free. A healthy meal ready in 30 minutes! Click HERE for the recipe!
3. Lexi has some super delish Thai Basil Turkey Bowls! These 30-Minute Thai Basil Turkey Bowls are a perfect meal prep recipe that comes together in no time! They are flavorful, delicious Whole30 approved, and packed with veggies to fuel you for your busy days ahead! Click HERE for the recipe!
4. Gina has some tasty Shredded Mexican Beef Bowls! These shredded Mexican beef bowls are made in the slow cooker and perfect for weekly meal prep with rice, beans, plantains and peppers to round them out! Click HERE for the recipe!
5. Brittany’s got some Curried Chickpea Bowls! These vegan curried chickpea bowls pair flavorful chickpeas with sautéed spinach and brown rice for an easy meal prep recipe that’s delicious and filling. Perfect for lunch or dinner! Click HERE for the recipe!
6. Lee is bringing these Meal Prep Vegetarian Kung Pao Quinoa Bowls! These Vegetarian Kung Pao Quinoa Bowls are the perfect meal prep recipe to make so you can enjoy a healthy lunch or dinner the entire week! Click HERE for the recipe!
I am bringing this Whole30 compliant, Greek-flavored, herb-y bowl of juicy chicken, tender-crisp cucumbers, bursts of fresh tomato and zesty, lemon-cauliflower with olive and sun-dried tomato tapenade.
To be honest: I don’t even know to pronounce “tapenade.” It’s a good thing that I write things to you and we don’t actually have real-life person chats or the fact that I am Canada might show.
You know, we do live in igloos up there, and are too busy ice fishing, that we have no time for education 😉
I’m joking. I hope that didn’t really need to be stated.
Either way. Olive tapenade is basically just a really fancy way of saying “I made pesto except instead of nuts, I used heart-healthy, rich olives and it was a very good life decision.” It’s pretty much a combo of ground olives and sun dried tomatoes (I added that to be UNIQUE,) that has fresh herbs, spices and a touch of lemon for the FRESH.
It usually has olive oil too, but you can use water. My recipe-developer-soul told me that olive oil + olives was just TOO MUCH.
Funny anecdote about me: as a child I FIENDED OLIVES. Liiiike, Momma FFF couldn’t even have the jar on the table or I would grab it, and sit under the table (because no one can see me there right? Oh, the brain of a child) and just EAT THEM ALL.
Now, I don’t actually really like them. UNLESS they are in a fancy-person tapenade and mixed with other flavors of yumminess.
Fun facts about Taylor. You got ‘em.
We need to discuss the most simple-but-delicious-of-things happening in this bowl: the roasted cauliflower. You know my <3 for all things cauliflower, but the <3 for roasted cauliflower? IT IS MAJOR.
Mr. FFF was all “what did you do to this cauli? it is SO GOOD!”
I’m just like “uhhh…roasted it and squeezed lemon juice on it?” Just being SO BASIC RIGHT NOW.
I swear, I can make the most impressive of paleo crepes cakes with lemon strawberry coconut cream, and he will be like “pretty good.” Then, I make roasted cauliflower with lemon and he is like “YOU ARE A COOKING GODDESS.”
I dun understand.
If you want the bowls to feel a little more substantial, you could also throw in some oven roasted lemon Greek potatoes and you would NOT be mad at yourself.
But, about this “meal prep thing.” You can FO SHO make all the components ahead: cook the chicken, roast the cauliflower, chop and cucumber and tomato and even make the tapenade! Just store them all in separate containers in the refrigerator and then COMBINE when ready to rush out the door to do your busy-person life.
And when your coworkers ask what you’re eating, you can say “oh, homemade tapenade”
You so faaaaancy.
For the chicken:
- 2 Tbsp Fresh lemon juice
- 1 tsp Olive oil
- 1/2 tsp Ground oregano
- 1/4 tsp Ground basil
- 1/4 tsp Ground thyme
- 1/4 tsp Fresh garlic, minced
- Salt and pepper
- 8 oz Chicken breast
For the bowls:
- 3 Cups Cauliflower, cut into bite-sized florets
- 1/2 Tbsp Olive oil
- 1/2 Tbsp Garlic, minced
- 1/2 Cup Cucumber, sliced
- 1/2 Cup Cherry tomatoes, halved
- 1/4 Cup Red onion, diced
- Squeeze Fresh lemon juice
For the tapenade:
- 1/4 Cup Pitted Kalamata olives, firmly packed (48g)
- 1 Tbsp Sundried tomatoes packed in olive oil, firmly packed
- 1 tsp Capers
- 1 tsp Red wine vinegar
- 1/4 tsp Lemon zest
- 2 Tbsp Fresh oregano leaves, lightly packed
- 1 tsp Water
- In a medium bowl, mix together the lemon juice, oil, oregano, basil, thyme, garlic and a pinch of salt and pepper. Add the chicken breast in, cover and refrigerate for at least 1 hour to marinate, up to overnight.
- Once marinated, preheat your oven to 350 degrees and spread the chicken onto a greased baking sheet. Bake until no longer pink inside, about 25-30 minutes. Set aside and heat the oven to 400.
- Toss the cauliflower florets with the olive oil, garlic and a pinch of salt and pepper. Spread them onto a baking sheet and cook for 15 minutes. Then, stir around and cook another 5-10 minutes, or until lightly golden brown and crispy.
- While the cauliflower cooks, add the olives, sun-dried tomatoes, capers and red wine vinegar into a SMALL food processor (mine is 3 cups.) Process until broken down, stopping to scrape down the sides frequently.
- Add in the lemon zest and fresh oregano and process until the oregano is broken down and well mixed. With the food processor running, stream in the water until well mixed. Season to taste with salt and pepper.
- Divide the cauliflower, and all the veggies into two bowls. Squeeze a lit bit of fresh lemon juice on top, as well as a pinch of salt and pepper and mix well. Divide the chicken between two bowls, followed by the tapenade. *
- Mix around and DEVOUR.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: SmartPoints: 7 Points+: 8. Old Points: 6
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
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