These low-carb Greek Chicken Roasted Cauliflower Meal Prep Bowls are so easy to prep ahead.
Meal prep and I are fully in our honeymoon phase. I blame you guys. The moment I saw your DMs and comments asking for more meal prep bowl recipes, I knew I had to hop back on the bandwagon. Because if my internet BFFs are into it, then obviously, I am too.
It’s basically been meal prep week around here. First, we had those little mason jar zucchini lasagna stacks (still thinking about them), then cookie dough oatmeal bars made for make-ahead breakfasts that make you excited to wake up in the morning. Now, it’s time for my favorite part: meal prep bowls. AKA, the thing currently fueling my adulting.
Today, I’m bringing a Greek-inspired bowl to the table. Think juicy lemon-herb chicken, crunchy cucumber, sweet-tart cherry tomatoes, and some zippy roasted cauliflower that’s ridiculously crave-worthy for something so simple. Oh, and there’s a sun-dried tomato and olive tapenade situation that tastes like something you’d get at a fancy brunch, but it’s actually super easy to make yourself.
Are Greek Chicken Roasted Cauliflower Meal Prep Bowls Healthy?
I packed this recipe with nutrient-dense whole foods and intended it to work for several different diets—gluten-free, dairy-free, Whole30, and Paleo (for the latter two, just make sure your sun-dried tomatoes are packed in pure olive oil).
The chicken breast offers lean protein plus iron and B vitamins, while the roasted cauliflower contains vitamin C, fiber, and other antioxidants. Cucumbers and tomatoes help hydrate, and the olives and olive oil add heart-healthy fats. All in all, it’s a decently healthy dish to add to your regular meal prep rotation.
Meal Prepping Without Getting Bored
Meal prep can start to get boring and redundant if you’re eating the same exact thing all week long. The workaround to this is to make something that’s flexible. This bowl’s got that angle covered. For example, you can swap out the chicken for salmon, chickpeas, or grilled tofu. Sub in zucchini for the cucumber or try roasted sweet potatoes for something more substantial.
Basically, you can make this recipe feel like a different meal without starting from scratch, just by making a few substitutions. That’s what keeps me coming back. That, and the fact that I never get tired of olives.
How Do I Store Leftovers?
Store the chicken, cauliflower, and veggies in separate airtight containers in the fridge for up to 4 days. The tapenade will hold up in the fridge for about a week.
Serving Suggestions
These roasted cauliflower bowls with chicken are a fantastic, filling meal all by themselves. However, that doesn’t mean you can’t add an array of exciting side dishes! If I’m feeling extra, I’ll echo the Greek-inspired flavors and add a serving of Greek Lemon Rice or Greek Orzo Salad. You could also plate up a side of these flavorful Greek Fries. And finally, I love this Melitzanosalata (Greek Eggplant Dip), which is perfect for dunking fresh cucumber slices in.
Ingredients
For The Chicken:
- 2 tablespoons fresh lemon juice
- 1 teaspoon olive oil
- 1/2 teaspoon ground oregano
- 1/4 teaspoon ground basil
- 1/4 teaspoon ground thyme
- 1/4 teaspoon fresh garlic minced
- salt and pepper to taste
- 8 ounces chicken breast
For The Bowls:
- 3 cups cauliflower cut into bite-sized florets
- 1/2 tablespoon olive oil
- 1/2 tablespoon garlic minced
- salt and pepper to taste
- 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
- 1 tablespoon sun-dried tomatoes packed in olive oil firmly packed
- 1 teaspoon capers
- 1 teaspoon red wine vinegar
- 1/4 teaspoon lemon zest
- 2 tablespoons fresh oregano leaves lightly packed
- 1 teaspoon water
- Salt and pepper to taste
Instructions
- 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, cover, and refrigerate for at least 1 hour to marinate, up to overnight.
- Once marinated, preheat your oven to 350°F and spread the chicken onto a greased baking sheet. Bake until no longer pink inside, about 25-30 minutes. Set aside and raise the oven temperature to 400°F.
- 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. 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.
- To assemble, divide the cauliflower and all the veggies into two bowls. Squeeze a little 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.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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