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.

One Pan Greek Chicken Meal Prep

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!

This one-pan greek chicken meal prep is the perfect dish to set you up for success! It is full of healthy fats, tons of veggies, fresh herbs and a satiating protein, and all topped off with a savory dairy-free tzatziki sauce. The best part? It’s made easily and effortlessly in one pan! It’s gluten-free, paleo, AIP and Whole30-friendly.

The Ingredients for One Pan 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.
• Avocado Oil: You can sub coconut oil if you prefer.
• Zucchini & Red Onion
• Black Olives
• Grape Tomatoes: Omit for AIP.
• Sea Salt
• Dried Dill, Garlic Powder & Dried Oregano
• Fresh Parsley
• Lemon

For the Tzatziki Sauce

• Coconut Yogurt: Use this brand, or this recipe. Sub this recipe if not AIP!
• Cucumber
• Sea Salt
• Dried Dill & Garlic Powder
• Olive Oil
• Lemon

How to make this One Pan Greek Chicken Meal Prep

• Make Tzatziki Sauce: Combine all of the ingredients in a bowl and mix well. Add more salt to taste.
• Cook Chicken: Using a large skillet, heat avocado oil over medium heat. 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.
• Cook Vegetables: 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. Add 1 tbsp of oil to the heated pan and saute the cauliflower rice for 5 minutes, or until lightly browned.
• Combine & Serve: Stir back in the chicken, zucchini, and red onion and season with parsley, dill, garlic, oregano, and extra salt and lemon juice to taste. Saute for 2-3 minutes to reheat and incorporate the flavors. Top the skillet with sliced lemons, black olives, and sliced grape tomatoes if desired. Store in 3-4 glass Tupperware containers (like this) with the tzatziki on the side.

Where do you get cauliflower rice?

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!

Do you need to include the tzatziki sauce?

Not necessarily! 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.

How do you store the tzatziki sauce?

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.

How do you reheat this meal?

Simply reheat it in a pan for a few minutes until warm.

You’ll also love…

• Greek Chicken Souvlaki
• Greek Chicken Burgers
• Mediterranean Loaded Veggie & Chicken Meatballs
• Greek Gnocchi Salad
• Greek Lemon Chicken Soup

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

• Author: Michelle
• Prep Time: 5
• Cook Time: 30
• Total Time: 35 minutes
• Yield: 3 servings 1x
• Category: one pot meals
• Method: stove top
• Cuisine: Greek

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Description

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.

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Ingredients

Units USM Scale 1x2x3x

• 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

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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, oregano, 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.

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Notes

Store the tzatkiki separately to keep it fresh.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

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Nutrition

• Serving Size: 3
• Calories: 446
• Fat: 23.2g
• Carbohydrates: 14.1g
• Fiber: 3.3g
• Protein: 45.5g

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats

This post first appeared on Unbound Wellness in August 2018 and was updated in March 2021.