Greek Chicken Meal Prep Bowls Recipe

Name: Greek Chicken Meal Prep Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHICKEN:; 2 Tablespoons Fresh Lemon Juice; 1 teaspoon Olive Oil; 1/2 teaspoons Ground Oregano; 1/4 teaspoons Ground Basil; 1/4 teaspoons Ground Thyme; 1/4 teaspoons Fresh Garlic, Minced; Salt And Pepper; 8 ounces, weight Chicken Breast; FOR THE BOWLS:; 3 cups Cauliflower, Cut Into Bite Sized Florets; 1/2 Tablespoons Olive Oil; 1/2 Tablespoons Garlic, Minced; 1/2 cups Cucumber, Sliced; 1/2 cups Cherry Tomatoes, Halved; 1/4 cubes Red Onion, Diced; Squeeze Fresh Lemon Juice; FOR THE TAPENADE:; 1/4 cups Pitted Kalamata Olives, Firmly Packed; 1 Tablespoon Sundried Tomatoes Packed In Olive Oil, Firmly Packed; 1 teaspoon Capers; 1 teaspoon Red Wine Vinegar; 1/4 teaspoons Lemon Zest; 2 Tablespoons Fresh Oregano Leaves, Lightly Packed; 1 teaspoon Water

Servings: persons

FOR THE CHICKEN:
2 Tablespoons Fresh Lemon Juice
1 teaspoon Olive Oil
1/2 teaspoons Ground Oregano
1/4 teaspoons Ground Basil
1/4 teaspoons Ground Thyme
1/4 teaspoons Fresh Garlic, Minced
Salt And Pepper
8 ounces, weight Chicken Breast
FOR THE BOWLS:
3 cups Cauliflower, Cut Into Bite Sized Florets
1/2 Tablespoons Olive Oil
1/2 Tablespoons Garlic, Minced
1/2 cups Cucumber, Sliced
1/2 cups Cherry Tomatoes, Halved
1/4 cubes Red Onion, Diced
Squeeze Fresh Lemon Juice
FOR THE TAPENADE:
1/4 cups Pitted Kalamata Olives, Firmly Packed
1 Tablespoon Sundried Tomatoes Packed In Olive Oil, Firmly Packed
1 teaspoon Capers
1 teaspoon Red Wine Vinegar
1/4 teaspoons Lemon Zest
2 Tablespoons Fresh Oregano Leaves, Lightly Packed
1 teaspoon Water

1
In a medium bowl, mix lemon juice, oil, oregano, basil, thyme, garlic and a pinch of salt and pepper. Add chicken breast, cover and refrigerate for at least 1 hour to marinate, up to overnight.
2
Once marinated, preheat oven to 350u00b0F 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 400u00b0F.
3
Toss 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. Stir around and cook another 5-10 minutes, or until lightly golden brown and crispy.
4
While cauliflower cooks, prepare tapenade. Add 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 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.
5
To assemble, divide 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 bowls, followed by the tapenade. Mix around and devour.
6
Note: You can make all the ingredients in advance and then add everything into a bowl to take to work!

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: FOR THE CHICKEN:, 2 Tablespoons Fresh Lemon Juice, 1 teaspoon Olive Oil, 1/2 teaspoons Ground Oregano, and more.

Yes, Greek Chicken Meal Prep Bowls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Chicken Meal Prep Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions