Greek Chicken Meal Prep Bowls

Plan your week with these incredible Greek chicken bowls, featuring perfectly seasoned baked chicken, refreshing cauliflower tabbouleh, and a creamy homemade tzatziki sauce.

Ingredients

For the Greek-Seasoned Chicken:

• 1 1/2 boneless, skinless chicken breasts
• 1/2 tbsp extra virgin olive oil
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp dried basil
• 1/4 tsp garlic powder
• 1/2 tsp salt

For the Tzatziki:

• 1/2 large cucumber, grated and squeezed dry
• 1/2 cup (120g) plain Greek yogurt
• 1 large clove garlic, finely minced
• 1 tbsp extra virgin olive oil
• 1/2 tbsp white vinegar
• 1/4 tsp salt
• 1/2 tbsp minced dill

For the Cauliflower Tabbouleh & Bowls:

• 6 oz (170g) bag of cauliflower rice, thawed
• 1/4 medium cucumber, diced
• 1/2 cup (75g) tomatoes, diced
• 3/4 cup (30g) flat-leaf parsley, chopped
• 1 tbsp hummus per bowl
• Kalamata olives and feta cheese, for serving

Instructions

1. For the Chicken: Preheat oven to 400°F (200°C). Combine the dried herbs and salt. Rub the chicken with olive oil and the herb mixture. Bake for 20-25 minutes until cooked through (165°F / 75°C). Let it cool, then slice.
2. For the Tzatziki: Grate the cucumber and squeeze out all excess liquid. In a bowl, mix the grated cucumber with Greek yogurt, garlic, olive oil, vinegar, salt, and dill.
3. For the Tabbouleh: In a mixing bowl, combine the thawed cauliflower rice with diced cucumber, tomatoes, and chopped parsley. Dress with olive oil and lemon juice (not listed, but implied for tabbouleh).
4. Assemble the bowls: Divide the sliced chicken, cauliflower tabbouleh, and tzatziki into meal prep containers. Add a spoonful of hummus, olives, and a sprinkle of feta to each bowl.

Enjoy!