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!
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.