Instructions

In a medium bowl, combine all the chicken ingredients except the chicken breast. Stir well. Place the chicken breast in a Ziploc bag, then cover with marinade. Seal the bag and massage the marinade into the chicken. Place in refrigerator for at least 30 minutes, up to 12 hours.

When ready to cook, drain the marinade from the chicken. Add olive oil to a large skillet and turn to medium-high heat. When the oil is hot, add chicken breast and cook for 3-5 minutes on each side (length of cooking time will depend on the thickness of chicken. Check with an instant-read thermometer to ensure chicken has reached 165 degrees F at the thickest part.) Remove from pan and allow to cool for 10-15 minutes.

While waiting for the chicken to cool, make the greek vegetables. Slice the grape tomatoes and coarsely chop the cucumbers. Add both of those and the sliced red onion to a bowl. Toss with the rest of the greek vegetable ingredients and set aside.

To make the tzatziki sauce, combine the greek yogurt, English cucumber, minced garlic, fresh dill, and lemon juice together in a bowl. Add salt & pepper to taste.

Now, take the cauliflower and slice it so that you remove all the florets. Grate the florets on the large holes of a cheese grater. Heat the butter in a large skillet over medium heat. When the butter is hot, add the cauliflower rice and saute for 5-7 minutes. Remove from heat and season to taste with salt & pepper.

To assemble the Greek chicken bowls, add the cauliflower rice to the bottom of 4 meal prep containers. Cut the chicken into bite-size pieces, then place on top of the cauliflower rice. Add the Greek vegetables. You can add the tzatziki sauce on top now, or place in a separate container.

Seal meal prep containers and store in the refrigerator until ready to eat.