Greek Chicken Roasted Cauliflower Meal Prep Bowls
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
2
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Calories
288 kcal
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Course
Main Course, Dinner
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Cuisine
Greek
Greek Chicken Roasted Cauliflower Meal Prep Bowls
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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!
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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
- 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
- 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 (48 grams)
- 1 tablespoon sundried 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
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!
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
19g
(6%)
Protein
29g
(58%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
478mg
(20%)
Potassium
1217mg
(35%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
431IU
(9%)
Vitamin C
93mg
(103%)
Calcium
163mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 29g | 58% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 478mg | 20% |
| Potassium | 1217mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 431IU | 9% |
| Vitamin C | 93mg | 103% |
| Calcium | 163mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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