Greek Salad Bowl with Chicken

Ingredients :

• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives
• 1 cup cucumbers, sliced (used TJ Persian)
• Tomatoes, cut into small wedges 8 oz
• Feta cheese, 8 oz cut into small cubes
• 1/2 green pepper, sliced
• 4 thinly sliced chicken breasts, precooked
• 1 lb cauliflower rice, sauted
• 4 cups lettuce
• tzatziki sauce
• fresh dill, optional garnish
• 1/4 cup+ red wine vinegar dressing

Instructions :

Cook the Chicken

Any pre-cooked or store-bought rotisserie chicken will work for the recipe but here’s a simple way to quickly cook chicken if it’s needed. You’ll need 2 large chicken breasts, 1 Tbsp olive oil, 1 Tbsp melted butter, 1/2 tsp fine sea salt, and 1/4 tsp ground black pepper.

1. Preheat the oven to 400 degrees Fahrenheit.
2. Prepare the chicken by cutting two large chicken breasts in half, cutting off the fat. Blot the chicken breast dry, removing some of the moisture helps make the breasts crispy.
3. Lay the chicken cutlets on a baking sheet.
4. In a small bowl mix the olive oil and melted butter. Brush the oil and butter mixture onto both sides of the chicken. Sprinkle the chicken with sea salt and pepper.
5. Bake the thin chicken breasts for a total of 12-13 minutes, or until the internal temperature of the chicken is 160 F. Flip the chicken halfway through the cooking time. Let the chicken rest for 5 minutes before serving. Serve with the pan juices.

Make the Greek Salad

1. Prep the Greek salad vegetables by slicing the onions, cucumber, and green pepper, and cutting the tomato into sections.
2. Add the vegetables to a medium-sized bowl and add the red wine vinegar dressing, dill, and feta cheese crumbles. Combine well and set aside.

Cook the Cauliflower Rice

1. Heat a medium-size non-stick skillet over medium heat. Add a drizzle of olive oil to the pan.
2. Add the 1 lb bag of cauliflower rice to the pan and saute it until the cauliflower is cooked through. Add salt and pepper to taste.

Assemble

1. You’ll be layering the vegetables in a bowl or meal prep container. Place the chopped lettuce in the bottom of the bowl.
2. Top the lettuce with the Greek salad.
3. Add cauliflower rice and top it with a sliced pre-cooked chicken breast. Serve and enjoy! This is a great recipe for meal prep lunches or dinner and makes 4 servings.

Notes

Simplify the recipe by making Greek chicken salad meal prep bowls using pre-cooked chicken, store-bought tzatziki, and pre-cooked cauliflower rice.

This is an easy recipe to make swaps like skipping the cauliflower rice, adding shrimp instead of chicken, or leaving out any vegetable you don’t want in the salad, or adding avocado.