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!
Course Dinner, Main Course
Cuisine Greek
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 2
Calories 303kcal
Author FoodFaithFitness
Ingredients
For the chicken:
2TbspFresh lemon juice
1tspOlive oil
1/2tspGround oregano
1/4tspGround basil
1/4tspGround thyme
1/4tspFresh garlic,minced
Salt and pepper
8ozChicken breast
For the bowls:
3CupsCauliflower,cut into bite-sized florets
1/2TbspOlive oil
1/2TbspGarlic,minced
1/2CupCucumber,sliced
1/2CupCherry tomatoes,halved
1/4CupRed onion,diced
SqueezeFresh lemon juice
For the tapenade:
1/4CupPitted Kalamata olives,firmly packed (48g)
1TbspSundried tomatoes packed in olive oil,firmly packed
1tspCapers
1tspRed wine vinegar
1/4tspLemon zest
2TbspFresh oregano leaves,lightly packed
1tspWater
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 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.
To assemble.
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.
Notes
* As mentioned, you can make all the ingredients in advance and then add everything into a bowl to take to work!