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Greek Chicken Roasted Cauliflower Meal Prep Bowls
5 from 6 votes

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!

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 2
Calories: 288 kcal
Course: Main Course, Dinner
Cuisine: Greek

Ingredients

For the chicken:
  • 2 tablespoons lemon juice fresh
  • 1 teaspoon olive oil
  • 1/2 teaspoon oregano ground
  • 1/4 teaspoon basil ground
  • 1/4 teaspoon thyme ground
  • 1/4 teaspoon garlic minced, fresh
  • salt
  • black 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 tomato halved
  • 1/4 cup red onion diced
  • lemon juice fresh, squeeze
For the tapenade:
  • 1/4 cup kalamata olives firmly packed (48 grams, pitted
  • 1 tablespoon sundried tomatoes firmly packed, packed in olive oil
  • 1 teaspoon capers
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon lemon zest
  • 2 tablespoons oregano lightly packed, fresh leaves
  • 1 teaspoon water

Instructions

    Cup of Yum
  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.

Notes

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

Nutrition Information

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 288

% 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.