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Greek Chicken Meal Prep Bowls - These low carb chicken bowls have roasted cauliflower and an olive tapenade. They're an easy, whole30 compliant, paleo meal that you can prep ahead, and their only 300 calories! | Foodfaithfitness.com | @FoodFaithFit

Greek Chicken Roasted Cauliflower Meal Prep Bowls

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
Keyword cauliflower, chicken, low carb, meal prep, paleo, whole30
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Calories 303 kcal

Ingredients

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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  1. 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. *

  2. Mix around and DEVOUR.

Recipe Notes

* As mentioned, you can make all the ingredients in advance and then add everything into a bowl to take to work!