One Pan Greek Chicken Meal Prep

This one-skillet greek chicken is the ideal dish for sound dinner prep! It's brimming with veggies, sound protein, and highlights a sans dairy tzatziki. It's paleo, Whole30 consistent, and AIP with adjustments.

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Time, allurement, and absence of inspiration dependably acted as a burden. In spite of the fact that there were a few factors that became an integral factor to at last make a solid way of life practical for me, feast prep was a major piece of it!

INGREDIENTS

• 3–4 tbsp avocado oil (sub coconut oil)
• 1 lb chicken breast, cubed
• 2.5 cups cauliflower rice
• 1 medium zucchini, sliced into half moons
• 1/2 red onion, chopped
• 1/4 cup black olives, sliced
• 1 tsp sea salt
• 2 tsp dill
• 2 tsp garlic powder
• 2 tsp dried oregano
• 2 tbsp fresh parsley
• 1 lemon, half juiced other half sliced
• Optional – grape tomatoes (omit for AIP)

For the tzatziki

• 1 cup coconut yogurt (This brand, or this recipe. Sub this recipe if not AIP)
• 1/4 cup cucumber, diced
• 2 tsp dill
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1 tbsp olive oil
• Juice of 1/2 lemon

INSTRUCTIONS

1. Using a large skillet, heat avocado oil over medium heat.
2. Stir in the chicken breast and season with about 1/2 tsp of salt and lemon juice. Saute until cooked through to 165 F internal temperature and set aside.
3. Saute the zucchini and red onion in the pan for 4-5 minutes or until cooked to liking. Add more oil as needed. Set aside.
4. Add 1 tbsp of oil to the heated pan and saute the cauliflower rice for 5 minutes, or until lightly browned.
5. Stir back in the chicken, zucchini, and red onion and season with parsley, dill, garlic, and extra salt and lemon juice to taste. Saute for 2-3 minutes to reheat and incorporate the flavors.
6. Top the skillet with sliced lemons, black olives, and sliced grape tomatoes if desired.
7. Store in 3-4 glass Tupperware containers (like this) with the tzatziki on the side.