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

When I was first determined to have Hashimoto's, I endeavored to focus on a more advantageous way of life that I just couldn't stick to. Time, allurement, and absence of inspiration dependably acted as a burden. In spite of the fact that there were a few factors that became possibly the most important factor to at last make a sound way of life maintainable for me, feast prep was a major piece of it!Making straightforward dinners early.

One Pan Greek Chicken Meal Prep Why I Love This Recipe? It's made in one dish! That is correct! You can make this across the board dish. Obviously, you could part it up into mutiple, yet you don't really need to.

It's pressed with supplement thick fixings. Sound fats, huge amounts of veggies, new herbs, and a satisfying protein. What more would you be able to request??

You can likewise utilize chicken thigh in this dish. Utilize a sustenance processor to rice your own, or use pre-riced cauliflower.

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

Also try our recipe Honey Sesame Chicken Lunch Bowls

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. It's paleo, Whole30 compliant, and AIP with modifications.

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

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, 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