10 Paleo & AIP Ground Beef Recipes To Make For Dinner

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These 10 Paleo & AIP Recipes made with ground beef are cheap, easy and convenient to make for dinner, or serve for leftovers!

When I first started going paleo and AIP, I was incredibly nervous about my grocery bill. I never really ate much meat, to begin with, and I had no idea what my budget would even look like if I all of a sudden started buying fancy meats every week. It may seem like it’ll break the bank, but it doesn’t have to! You don’t have to buy expensive cuts of meat for every single meal. That’s where ground beef and these paleo ground beef recipes come in!

I love cooking with ground beef because it’s relatively inexpensive, it’s flavorful, and it keeps you full! I never go without a pound of ground beef in my freezer. Both my husband and I enjoy it, and it’s incredibly versatile!

Some of my favorite sources to get ground beef are local sources at the Dallas Farmers Market, or from ButcherBox! I love my local sources, but I can’t always make it out to the farmers market so that’s where ButherBox comes in. ButcherBox delivers grass-fed, organic meat to your door once a month (or less if you want). They have amazing, delicious beef as well as chicken and pork. If you don’t have a good meat source in your area, or you’re just looking to offset some cost and try something new, ButerBox is a great option.

Right now, ButcherBox is offering 2 lbs of ground beef for free in every single one of your boxes if you sign up to try it by September 30th! This is the best, and highest value gift that I’ve seen them offer, so if you’ve been thinking about trying it, now is an amazing time!

Now, let’s get onto the recipes…

10 Paleo & AIP Ground Beef Recipes to Make for Dinner


1. One Pan Taco Skillet

This one-pan taco skillet is so easy to make! Leave off the tomatoes and follow the modifications to make it AIP.

2. Instant Pot Chili

I love making this instant pot chili when I’m in a time crunch and want maximum flavor. Plus, it’s nightshade free!

3. Sloppy Joe Skillet

This sloppy joe skillet is a real food spin on a comfort food classic.

4. Sweet Potato Sliders

These sweet potato sliders are an awesome burger alternative!

5. Egg Roll in a Bowl (Sub Ground Beef)

This egg roll in a bowl is a reader favorite! The original recipe uses pork, but you can swap it out with ground beef as well.

6. Cabbage Roll in a Bowl

This cabbage roll in a bowl is a cozy, and cost-effective dinner!

7. Plantain Sliders

These plantain sliders are another great burger alternative.

8. One Pot Lasagna Skillet

One Pot Lasagna skillet is such an easy and flavorful dinner! No layering, dairy, or nightshades required. Just leave off the tomatoes to make it AIP!

9. Spaghetti Squash Pizza Casserole

Yes, this spaghetti squash pizza casserole is paleo and AIP! It’s made with spaghetti squash, ground beef, nightshade free sauce, and classic pizza toppings.


10. One Pot Mexican Breakfast Skillet

Breakfast for dinner anyone? This one pot Mexican breakfast skillet is great for either meal!!


Low Carb Spaghetti Squash Pizza Casserole (Paleo, Whole30, AIP, Keto)

This low carb spaghetti squash pizza casserole has all of the flavors of pizza but without the grains or cheese! It’s paleo, whole30, keto, and can be easily made to be AIP complaint.

Pizza Casserole

If I had to name my all-time favorite food, it would have to be pizza. There simply just can’t be another. Who doesn’t love pizza? Well, I did love it… not it’s much harder to love pizza when you’re not eating grains, dairy, or nightshades. Actually, how the heck do you even do that? This low carb pizza casserole may help!

This spaghetti squash low carb pizza casserole is basically pizza if you hold the grains, dairy, and nightshades. What are you left with? Tons of veggies, and flavor! Yes, it can be done! This casserole has a spaghetti squash base and is made with ground beef, mushrooms, red onion, basil, and delicious tomato free sauce, or just regular ol’ sauce if you tolerate it.

Spaghetti squash pizza casserole

Why I’m Obsessed with this Spaghetti Squash Pizza Casserole


It’s full of veggies

Spaghetti squash, onion, mushroom, herbs, and all of the veggies in the sauce? Heck yes! This is not your everyday pizza.

It’s easy to make

By nature of being a casserole, this is close to being a one-pot meal. Yes, there’s prep of making the spaghetti squash and the ground meat separately, but it’s a lot less work than making a grain-free crust and dairy free cheese.

The flavors remind you of pizza!

No, spaghetti squash isn’t actually pizza. I know, I know! But these flavors and ingredients really do remind you of it.

spaghetti squash casserole

The Ingredients for the Low Carb Pizza Casserole

Spaghetti Squash

You’ll use a whole spaghetti squash for this recipe. Grab a big one, because you’ll want a lot of this casserole!

Ground beef (or Italian sausage)

Since I’m nightshade free, I just used ground beef for this recipe. However, you can also use a compliant Italian sausage if you tolerate it.

Mushrooms, olives, and red onions

These are the pizza toppings I used for this recipe. If you have other toppings you like, feel free to layer them on!

Marinara sauce

If you’re AIP and nightshade free you can try my tomato free sauce! If you’re on whole30 or keto and can tolerate tomatoes, just use a tomato free sauce.


pizza casserole

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Low Carb Spaghetti Squash Pizza Casserole (Paleo, Whole30, AIP, Keto)

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 5 servings
  • Category: casserole
  • Method: oven
  • Cuisine: Italian


  • 1 cooked spaghetti squash, using the oven or instant pot 
  • 1 lb ground beef (or Italian sausage if tolerated)
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • Optional- 2 eggs (omit for AIP)
  • 1 cup sugar-free “tomato” sauce (use this for AIP, or a sugar-free sauce if you tolerate nightshades)

For toppings

  • 1/4 cup black olives, sliced
  • 1/4 cup red onion, diced
  • 1 tbsp fresh basil, chopped
  • 2 tsp fresh parsley, chopped


  1. Preheat the oven to 400 F and prepare an 8×8″ baking dish
  2. Using a large skillet on medium heat, brown the ground beef (or sausage) and lightly salt. Set aside, reserving some of the fat in the pan.
  3. Saute the white onion and garlic in the pan until lightly translucent. Add in the mushrooms and cook for 3-4 minutes or until soft.  Set aside.
  4. Take the cooked spaghetti squash and remove the strands with a fork and place in a large mixing bowl. Use a paper towel or clean cloth to pat down some (but not all) of the excess liquid.
  5. If using eggs, whisk the eggs together in a separate bowl, and mix with the squash, salt, and pepper.
  6. Mix the ground beef, cooked vegetables (reserving about 8-10 mushroom slices), and 3/4 cup of the sauce with the spaghetti squash. Pour into the casserole dish and evenly distribute.
  7. Top the casserole with the remainder of the sauce and mushrooms.
  8. Bake in the preheated oven for 30 minutes.
  9. Remove from the oven and top with extra toppings. Use a spatula to remove slices and enjoy!

Keywords: pizza, casserole, paleo pizza

pizza casserole

Paleo Greek Lemon Chicken Soup (Low Carb, Keto, Whole30, AIP)

This paleo Greek lemon chicken soup is comforting, fresh, and nourishing! It’s low carb, whole30 compliant, and is easily modified to be keto and AIP.

Greek Lemon Chicken Soup


I don’t come from a Greek family, but I’ve always been obsessed with Greek food! There’s a local Greek food festival here in Dallas that I used to frequent, and I used to love going to Greek restaurants. Tzatziki, pita bread, and tons of dill and lemon? Come on! How can you go wrong?! It wasn’t until I was in my 20’s that I discovered Avgolemono or Greek Lemon Chicken Soup. I got the soup just as an appetizer as a restaurant, and it was love at first sip! I used to make this soup constantly for my husband when we were dating, and it was one of my favorite staples.

Traditionally, this soup is made with chicken broth, chicken, lemon, egg, veggies, and rice. It’s simple but packed with flavor. However, once I went paleo and then AIP, this soup completely fell out of my rotation. The problem was that I couldn’t see past the rice in this soup… or the eggs! How would I make it without rice and whole eggs? It’s possible!

This Paleo Greek Lemon Chicken soup is a low carb alternative to this flavor-packed soup. It’s even keto friendly, whole30, and is easily modified to be AIP.

Paleo Greek Lemon Chicken Soup

Greek Lemon Chicken Soup

Not only is this soup crazy flavorful, but its nutrient dense and healthy! Tons of veggies, herbs, good quality fats, and nourishing chicken broth. All of these ingredients make it super filling as well.

This soup is also a great transitional recipe between summer and fall, as well as winter and spring. Because it’s a soup, it’s warm and nourishing by nature, but the lemon and veggies also make for an incredibly light and refreshing meal. I’ve had this on my list to recreate for months, and this finally felt like a great time to go for it! And boy… am I happy I did.

The Ingredients You’ll Need for the Paleo Greek Lemon Chicken Soup

Chicken and chicken broth

You can make your own broth from a whole chicken and save the shredded chicken for the soup (which is my preferred method) or you can make them separately.

Onion and carrot

If you’re very low carb or keto, you can leave out the carrots.

Cauliflower rice

Traditionally this soup is made with white rice, so this is the rice substitute.

Egg yolks (omit for AIP)

Egg yolks give the soup a big healthy fat boost, tons of added flavor, and some added yellow coloring. They’re an early AIP reintroduction, but you can leave them out if you’re still avoiding them.

Greek lemon chicken soup

If you like this recipe, check these out…


Paleo Greek Lemon Chicken Soup (Low Carb, Keto, Whole30, AIP)

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: stove top
  • Cuisine: Greek


  • 2 tbsp olive oil
  • 1/2 yellow onion, diced
  • 1/2 cup carrot, diced
  • 2 cups cauliflower rice
  • 6 cups chicken broth
  • 12-14 oz shredded chicken, precooked
  • 1 tsp dried dill
  • 2 tbsp fresh parsley (reserve some for topping)
  • 1 tsp salt (salt further to taste)
  • 3 egg yolks (omit for AIP)
  • 1/2 cup lemon juice
  • 1 cup kale, chopped
  • Lemon wedges and lemon zest to serve


  1.  Using a large stockpot, heat the oil on medium-low heat.
  2. Saute the onions on low heat for 3-4 minutes or until lightly translucent. Add the carrots and cauliflower rice and saute for an additional 5 minutes or until slightly softened.
  3. Pour in the broth, and herbs and stir well to combine. Simmer on medium heat for 10 minutes.
  4. (Skip this step for AIP) Spoon out about 1 cup of hot broth and set aside. In a small bowl whisk together the egg yolks until fully scrambled. Slowly pour the cup of hot broth into the egg mixture while continuing to whisk. This will gently cook the egg yolks. Pour the yolk mixture into the rest of the soup and stir.
  5. Add the chicken and lemon juice to the soup, stir to combine, and simmer for about 10 minutes.
  6. Add in the kale and stir for two more minutes to wilt the kale.
  7. Allow the soup to cool and season further to taste. Serve with lemon wedges and fresh parsley.

Greek Lemon Chicken Soup


Paleo Sloppy Joe Skillet (AIP)

This paleo sloppy joe sweet potato skillet has all of the nostalgia of sloppy joe, but with real food ingredients! It can also easily be modified to be AIP. 

Sloppy Joe Skillet

Who remembers sloppy joes?! Back when I was a kid and hated eating meat, I never really got the appeal of sloppy joe. Sure it was between two slices of bread which was always a plus to a carb-loving kiddo like myself, but I just didn’t get the hype. It wasn’t until I got older and realized that there was sugar and a yummy sauce did I understand why people liked it so much!

Sloppy joe may be nostalgic and comforting, but nothing about it really seems healthy. It’s loaded with sugar, likely artificial colors, and is usually eaten with white bread. It’s not exactly a salad. So, how do you turn this classic into a better for you dinner?

This sloppy joe skillet is made with a homemade sauce, veggies, and is yummy enough to stand alone without a bun! The addition of sweet potatoes to this skillet makes it more satiating and rounds it out to a more complete meal. My husband and I both enjoyed this on its own and didn’t need a bun substitute!

Paleo Sloppy Joe Skillet

Sloppy joe skillet

Of course, you always could go ahead and stuff this sloppy joe skillet into sweet potatoes, or use sweet potato buns as a bun substitute, but it really does stand on its own. And honestly, why would you go through the whole extra step of prepping sweet potatoes seperately when you can combine them with the sloppy joe to make it a one-pan meal? I’m always looking for ways to cut down on extra steps!

To round out the complete meal, you can try to pair it with a side salad, or a roasted veggie like broccoli.


The Ingredients You’ll Need For the Sloppy Joe Skillet

Ground beef

I highly recommend using a high-quality grass-fed ground beef to get the most nutrient mileage out of this sloppy joe skillet. Grass-fed ground beef is more humane, nutrient dense, and it even tastes better. If you go for a conventional ground beef, go for something that’s lower fat as toxins are stored in the fat.

Sweet potato

Rather than going for a bun substitute for this sloppy joe, I chose to combine diced sweet potato in with the sloppy joe. Not only does this make it a one pot meal, but it adds a bit more natural sweetness to the sloppy joe! Plus, I’m all for more veggies.

White onion and green onion


Tomato sauce/ nomato sauce

Traditionally, there’s a tomato base to a sloppy joe, but as someone with a nightshade intolerance, I used nomato sauce. You can totally go with tomato instead if you tolerate it!


Coconut sugar and coconut aminos

Coconut sugar gives the sauce the signature sweetness of a sloppy joe without spiking your blood sugar up too high. Coconut aminos gives it that tang of worschecuir sauce.

Sloppy Joe Skillet

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Paleo Sloppy Joe Skillet (AIP)

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35
  • Yield: 4 servings
  • Category: one pot meals
  • Method: stove top
  • Cuisine: American


For the sloppy joe skillet

  • 1 tbsp coconut oil/sub avocado oil
  • 1 small sweet potato, peeled and diced
  • 1 lb ground beef
  • 1 onion, diced finely
  • 3-4 tbsp green onion

For the sauce 

  • 1 cup nomato sauce for AIP/tomato sauce for non AIP
  • 1/2 cup water
  • 2 tbsp coconut sugar
  • 1 tbsp coconut aminos
  • 2 tsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp sea salt


For the sloppy joe skillet

  1. Using a large skillet, melt the cooking fat over medium heat and saute the sweet potato for 10 minutes, or until softened. Set aside and drain the fat from the pan.
  2. Add the chopped onion and ground beef to the clean pan and saute on medium heat. Use a wooden spoon or spatula to break up the ground beef into small crumbles. Stir until browned. Remove from heat and drain the majority of the fat from the pan.
  3. Add the sweet potato back to the beef and onion mixture and combine with the sauce. Stir until well combined. Simmer for 8-10 minutes.
  4. Remove the skillet from the heat and add green onion. Allow to cool and season further to taste.

For the sauce

  1. Combine all of the ingredients in a high-speed blender and blend until well combined. Set aside.


  1. If you’re not nightshade free or AIP, feel free to add bell peppers to the skillet as well!

Keywords: sloppy joe, dinner, paleo

Sloppy Joe Skillet


10 Paleo Packed Lunches On The Go (Whole30 & AIP Options)

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These 10 paleo lunches are perfect for packing on the go! They’re perfect to take to work, school, or just store in your fridge for a quick option. These lunches are all grain free, gluten free, and have whole30 and AIP options.

Paleo Lunches On The Go

I love the feeling of waking up on a Monday morning and already having lunches packed and ready to go for me and my husband. On the flip side, the feeling of not having those lunches prepped and ready is always an instant stressor first thing in the morning. Preparing ahead of time is always an amazing way to say on track with a healthy lifestyle, keep your stress levels down, and keep you staying nourished throughout the day!

When I first started going gluten free, then grain free, and eventually paleo and AIP, I really struggled with what to bring along to lunch. What are you supposed to bring if not a sandwich and pretzels with hummus, right? I was completely stumped and found myself under packing and going hungry quite often.

Because I know what it’s like to struggle with healthy lunch ideas, I decided to create this list of 10 packable paleo lunches to bring to work, school, or even on the road in a cooler!

First, what do you pack your lunch in?


meal prep lunches

What can you use to reheat it?


10 Paleo Packed Lunches On The Go (Whole30 & AIP Options)


1.Sweet Potato Chicken Popper Lunch

chicken popper lunch

This packable lunch is made with one of my most popular recipes, sweet potato chicken poppers! They’re perfect for packed lunches for both kids and adults. Pack it with some berries or veggies on the side, and a dip like guacamole. Add some extra lime juice to the guac to keep it from browning.


2. Cranberry Beef Jerky Snack Lunch Box

beef jerky lunch box

This lunch is more of a snack box style that’s perfect for taking on the go! It’s made with my cranberry beef jerky bites, celery, and plantain chips. To make it whole30, swap the chips for something like fresh fruit, or avocado.


3. Avocado Chicken Salad Lunch

chicken salad lunch

This avocado chicken salad is one of my most popular recipes for packing for lunch! It’s full of healthy fats, protein, and veggies. Pack it with plantain chips, and almonds. To make it AIP, switch out the almonds for fruit. To make it AIP, switch out the plantain chips for fruit.


4. Tuna Salad Wrap Lunch

tuna wraps

This tuna salad wrap with a collard green leaf and avocado is a great grain-free alternative to a sandwich! Here’s how you make it…


10 Paleo Lunches – Tuna Salad Collard Wrap

  • Author: Michelle
  • Cook Time: 5
  • Total Time: 5
  • Yield: 1 serving
  • Category: Lunch
  • Method: No cook
  • Cuisine: American


This tuna salad wrap with a collard green leaf and avocado is a great grain-free alternative to a sandwich!


  • 1 large collard leaf
  • 1 can tuna
  • 1 avocado, mashed
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • Juice of 1/4th of a lime
  • 2 tbsp green onion, diced


  1. Using a large stock pot, fill it about two-thirds of the way full and bring it to a simmer. Wash the collard leaf with cold water and then use tongs to dip it into the simmering water for 10 seconds. This will allow it to soften and make it easier to fold. Pat the leaf dry and use either scissors or a knife to shave down the large stem. Set aside.
  2. Mash the tuna together with the avocado, lime, garlic, salt, and green onion.
  3. Spoon the tuna mixture in the center of the collard wrap and roll it closed. Slice down the center, as well as any excess on the sides.
  4. Place in a Tupperware with other fruits and veggies, or eat by itself.

5. Pesto Chicken & Veggie Lunch

chicken pesto meal prep

This one-pan chicken pesto with veggies is the perfect dish for meal prep! I easily get 3-4 meals out of making this one sheet pan meal. It’s paleo, AIP, and whole30 compliant. This would be great to reheat with a hot logic oven or desk crockpot.


6. Anti-inflammatory Turmeric Chicken Meal Prep

turmeric chicken meal prep

This turmeric chicken meal prep makes several meals at once, and it’s packed with anti-inflammatory, healing foods. This would be great stored in a cooler or work fridge and reheated with a hot logic oven or desk crockpot.



7. Paleo Salmon Meal Prep

salmon meal prep bowls

This paleo salmon meal prep with asparagus and cauliflower rice is a healthy and delicious lunch! This would be great stored in a cooler or work fridge and reheated with a hot logic oven.

8. Greek Chicken Meal Prep

greek meal prep

This Greek chicken meal prep is a great option to get tons of veggies, and protein. It’s made with a dairy free tzatiki and can be modified for AIP.

9. Italian Mason Jar Salad

mason jar salad

This Italian Mason Jar Salad is a fun twist on the traditional work salad. Find the recipe here along with 4 other mason jar salad ideas!


10. Unstuffed cabbage roll

cabbage roll in a bowl

This unstuffed cabbage roll is an easy one pot meal that reheats very well. It’s packed with veggies and protein and is great for heating up in a desk crockpot. It’s paleo, Whole30, and AIP.


I hope you love these fun packed lunch ideas! What’s your favorite thing to bring for lunch?


Paleo packed lunch

One Pan Greek Chicken Meal Prep (Paleo, Whole30, Keto, AIP)

This one-pan greek chicken is the perfect dish for healthy meal prep! It’s full of veggies, healthy protein, and features a dairy-free tzatziki. It’s paleo, Whole30 compliant, and AIP with modifications.

When I was first diagnosed with Hashimoto’s, I tried to commit to a healthier lifestyle that I just couldn’t stick to. Time, temptation, and lack of motivation always got in the way. Though there were several factors that came into play to finally make a healthy lifestyle sustainable for me, meal prep was a big part of it!

Making simple meals ahead of time

Why I Love This Recipe

It’s made in one pan!

Yup! You can make this all in one pan. Of course, you could split it up into more than one, but you don’t necessarily have to.

It’s packed with nutrient-dense ingredients

Healthy fats, tons of veggies, fresh herbs, and a satiating protein. What more could you ask for??

The Ingredients You’ll Need For this Greek Chicken Meal Prep


Chicken breast

You can also use chicken thigh in this dish.

Cauliflower rice

Use a food processor to rice your own, or use pre-riced cauliflower.

Zucchini, red onion and tomato

These are the veggies that make up the dish. I had my portion without the grape tomatoes, so you can easily sub those out for AIP.



If you don’t like olives (apparently they’re a controversial food) you can leave them out, but if you love them like me, they go great with this dish!

Coconut yogurt, cucumber, and dill

This is what you’ll need for the homemade tzatziki. I recommend a coconut yogurt brand like coyo that has minimal ingredients.

Tips to make it easier


Use pre-riced cauliflower

Pre-priced cauliflower is so easy to find these days. You can find it at Sprouts, Trader Joe’s, Whole Foods, Target, and more. It’s my favorite convenience food!

The tzatziki is optional!

Can’t find a good quality yogurt in your area or don’t want to make your own? No problem. The tzatziki is optional and the dish still tastes great without it.

Store the tzatziki separately

You want to keep the tzatziki cold, so don’t store it with the rest of the dish that you’ll reheat.


If you like this recipe, check these out…


One Pan Greek Chicken Meal Prep (Paleo, Whole30, AIP)

  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: one pot meals
  • Method: stove top
  • Cuisine: Greek


This one-pan greek chicken is the perfect dish for healthy meal prep! It’s full of veggies, healthy protein, and features a dairy-free tzatziki. It’s paleo, Whole30 compliant, and AIP with modifications.


  • 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. 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.

For the tzatziki 

  1. Combine all of the ingredients in a bowl and mix well. Add more salt to taste.


Store the tzatkiki separately to keep it fresh.


  • Serving Size: 3
  • Calories: 446
  • Sugar: 6.8g
  • Sodium: 136.9mg
  • Fat: 23.2g
  • Carbohydrates: 14.1g
  • Fiber: 3.3g
  • Protein: 45.5g

Keywords: greek, chicken, meal prep