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.
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)
Want to save this for later?
Just drop your name and email below. Then we’ll email right to your inbox. ✉️
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
- ½ red onion, chopped
- ¼ 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
- ¼ cup cucumber, diced
- 2 tsp dill
- 1 tsp garlic powder
- ½ tsp sea salt
- 1 tbsp olive oil
- Juice of 1/2 lemon
Instructions
- 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.
- 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.
- 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.
For the tzatziki
- Combine all of the ingredients in a bowl and mix well. Add more salt to taste.
Notes
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.
Super easy to make and the flavour was fantastic. The perfect weekday throw together meal, especially on these warm summer days where you don’t want to be spending ages in the kitchen.
so glad you liked the recipe!!
What was the oregano for?
I would add it with the other seasonings to the chicken, zucchini, and red onion!
Hi Michelle
I was wondering if the One Pan Greek Chicken meal freezes well?
I’m looking for make ahead dishes that can be frozen to take to work.
Thank you so much for investing time to create such healthy meals!
Yes, they would freeze well as long as they are fully cooked and stored in an air-tight glass container! I also have an entire post on freezer meals that you can check out here: https://unboundwellness.com/healthy-freezer-meals/
Will make this again – very tasty with lots of flavor. A nice departure from typical AIP dishes with red meat or pork. Loved the olives and lemon, gave it a bit of zing. This took me an hour to prepare, which is nearly double the estimated time — but I had to rice my cauliflower using the food processor and I clean as I go so that sucked up a bit of time.
So glad you enjoyed!!
Could not believe how flavorful and delicious this recipe is! This time I plan to double it, so there’s more for later.
Yay, so glad you are enjoying!!
I made a huge batch of this last week and brought it to lunch every day. It was SOOO delicious!!! I put in a bit more dill and oregano that called for and added some lemon zest as well. I could not wait until the lunch hour to eat this yummy dish. Thank you! Your recipes totally rock!
Recipe was SO good! Made it as is and its a repeater for sure! I saw the nutrition contents is it 446 calories for 3 servings? Or 3 oz…not sure.
Thank you so much, Melissa! It makes about 3 servings, and it’s 446 per serving 🙂
This meal is so tasty and I love the fact that it has so many added veggies packed inside, as well. Another fave!
How would you reheat this meal – I think it would work for a meal ministry, so would need to leave with instructions.
Reheating it in a pan on the stove top for a few minutes should do the trick! 🙂 Thank you for what you do!!
This looks Delicious! I’ll have to make this sometime soon. Is the teal pan a ceramic coated cast iron? I’ve been looking something like that for a while.