Meal Prep Greek Chicken Cauliflower Rice Bowls

Light on the calories and piled high with all the Greek fixins’, these meal prep Greek chicken cauliflower rice bowls are perfect for meal prepping healthy dinners for the week!

It’s cauliflower rice bowls ALL week every week, guys.

With a side of all the freaking Greek things. The cuisine I would gladly eat at every meal if I were allowed to.

And possibly do but I’m too cool to admit that.

Can I get your sole attention to the dinner we’re all gonna be face-shoving all week? The HEALTHY as heck dinner mind you.

Checklist time. Check ‘er out. >>>

• Greek marinated chicken cubes. The best marinade to let sit overnight if ya can because the flavors are INCREDIBLE the longer it marinades the chicken. Best ever. Period.
• Cauliflower rice. You can use the pre-packaged stuff that they JUST recently starting selling in most grocery stores or just simple rice your own. I give ya the instructions for either way.
• Greek salad fixins’. Tomato, cucumber, kalamata olives, feta, the end. <<< I’d top everything with this with zero hesitation.

End result is one killer-gorgeous bunch of meal prep cauliflower rice bowls, y’all. Store ’em for the week, consume ’em all at once, eat ’em cold or hot, whatever the heck you’re feeling.

Then rinse and repeat. Cause trust me, these on hand at all times? GOALS.

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5 from 3 votes

Meal Prep Greek Chicken Cauliflower Rice Bowls

Light on the calories and piled high with all the Greek fixins', these meal prep Greek chicken cauliflower rice bowls are perfect for meal prepping healthy dinners for the week!

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

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Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 2 hours hours

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

Greek Marinated Chicken

• 1/4 cup olive oil, divided
• 1/4 cup lemon juice
• 3 cloves minced garlic
• 2 tablespoons fresh minced basil
• 2 tablespoons fresh minced parsley
• 1/4 cup greek yogurt
• Salt and pepper to taste
• 1-1/2 lbs boneless skinless chicken breasts, cut into 1-in cubes

Cauliflower Rice Bowls

• 1 medium cucumber, cut in half and thinly sliced
• 1 cup halved cherry tomatoes
• 2 tablespoons minced shallot
• 1/2 cup kalamata olives, halved
• 1/3 cup crumbled feta cheese
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley, minced
• Salt and pepper to taste
• Hot cauliflower rice for serving (pre-packaged frozen cauliflower rice OR see notes for making your own*)

Instructions

Greek Marinated Chicken

• In a small bowl, whisk 2 tablespoons olive oil, lemon juice, garlic, basil, parsley, yogurt, and salt and pepper to taste. Place chicken in a ziplock bag and pour marinade on top. Seal bag and turn several times to coat chicken. Place chicken in refrigerator and let marinate 2 hours or up to 24 hours.
• Remove chicken from marinade and discard marinade. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmery. Add chicken to skillet and saute several minutes until chicken is browned and no longer pink. Remove from heat and cool.

Cauliflower Rice Bowls

• In a medium bowl, combine cucumber, tomatoes, shallot, olives, feta, lemon juice, olive oil, parsley, and salt and pepper to taste.
• Arrange cauliflower rice in the bottom of meal prep containers OR serving bowls if serving right away. Top with cucumber mixture and chicken. Store in refrigerator up to 5 days. May be eaten cold or hot. Enjoy!

Notes

*To make your own cauliflower rice, cut a medium head of cauliflower into medium florets. Grind into rice-sized pieces in food processor then saute in a little olive oil  over medium-high heat about 10 minutes until tender.

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