🥄Ingredients:
GREEK-SEASONED CHICKEN:
1 ½ medium boneless, skinless chicken breasts ½ tablespoon extra virgin olive oil ½ teaspoon dried oregano ¼ teaspoon dried thyme ¼ teaspoon dried basil ¼ teaspoon garlic powder ½ teaspoon salt
TZATZIKI: ½ of one large cucumber, unpeeled and grated ½ cup plain, full-fat Greek yogurt 1 large clove garlic, finely minced 1 tablespoon extra virgin olive oil ½ tablespoon white vinegar ¼ teaspoon salt ½ tablespoon minced dill
CAULIFLOWER TABBOULEH: 6-ounce bag cauliflower rice, thawed ¼ medium cucumber, unpeeled and diced ½ cup tomatoes, diced ¾ cup flat-leaf parsley, chopped 2 tablespoons mint leaves, chopped (optional) 1 scallion, white and pale-green parts only, sliced thin ½ clove garlic, finely minced 1 tablespoon extra-virgin olive oil ⅛ teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅛ teaspoon crushed red pepper flakes ½ teaspoon salt, plus more to taste
MEAL PREP BOWLS: 1 ½ tablespoons hummus 2-3 kalamata olives Crumbled feta, if desired
🥄 Instructions:
FOR THE GREEK-SEASONED CHICKEN:
Preheat the oven to 400ºF. Combine the dried herbs, spices, and salt in a small bowl.
Brush both sides of the chicken breasts with olive oil and sprinkle generously with the herb mixture.
Bake the chicken breasts for about 20-25 minutes. Remove from the oven and set aside to cool fully.
FOR THE TZATZIKI:
Place the grated cucumber on a paper towel, gather the edges together, and gently squeeze to remove excess liquid. Transfer to a sieve or colander to continue draining while preparing the remaining ingredients.
In a bowl, stir together the drained cucumber, Greek yogurt, minced garlic, olive oil, white vinegar, salt, and minced dill. Adjust the seasoning to taste.
FOR THE CAULIFLOWER TABBOULEH:
In a mixing bowl, combine the thawed cauliflower rice, diced cucumber, diced tomatoes, chopped parsley, mint leaves (if using), sliced scallion, minced garlic, extra-virgin olive oil, lemon zest, lemon juice, crushed red pepper flakes, and salt. Mix well and adjust the seasoning to taste.
TO ASSEMBLE THE BOWLS:
Slice the cooled chicken breasts into ½-inch slices against the grain. Divide the chicken slices and the cauliflower tabbouleh and tzatziki into meal prep containers.
Spoon about 1-1.5 tablespoons of hummus or baba ganoush into the container, to taste.