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Greek Chicken Bowls
with cauliflower rice / olives / bell peppers / creamy lemon dressing

Active: 30 min Total: 50 min
Lemon, dill, and oregano give these healthy cauliflower rice and chicken bowls fresh Mediterranean flair. Don't miss out on the creamy dressing that is great drizzled over top or served on the side.


Greek Chicken Bowls:
  • Garlic - 2 cloves , chopped
  • Broccoli florets - 10 oz , chopped
  • Bell peppers, red - 1 , chopped
  • Onions, medium and red - 1 , chopped
  • Olives, pitted green or Kalamata - 1/4 cup , sliced
  • Dill - 1 tsp , chopped
  • Chicken breasts, boneless and skinless - 1 lb , cubed
  • Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
  • Lemon juice - 1 Tbsp
  • Oregano, dried - 1 tsp
  • Water - 1 Tbsp
  • Cauliflower rice (ingredients listed separately) - ~3 cups
Cauliflower Rice (x2 nights):
  • Cauliflower florets - 24 oz
  • Butter - 2 Tbsp
Creamy Lemon Dressing:
  • Dill - 1 tsp , chopped
  • Lemon juice - 1 1/2 Tbsp
  • Honey - 1/2 tsp
  • Tahini - 5 Tbsp


  1. Cauliflower rice - (This makes enough for 2 nights.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  2. Garlic / Broccoli / Bell peppers / Onions / Olives - Prep as directed. Combine peppers and onions. Store other ingredients separately. (Can be done up to 5 days ahead)
  3. Dill (for chicken bowls and dressing) - Chop dill. (Can be done 1 day ahead)
  4. Chicken - Slice chicken into cubes. Combine with first portion of oil, dill, lemon juice (portions for chicken), and oregano. Marinate for 20 minutes.
  5. Make dressing - Combine dill, lemon juice (portions for dressing), honey, and tahini. Season with some salt and pepper.

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  1. Drain marinade off chicken. Discard marinade. Season chicken with some salt and pepper.
  2. Heat a skillet or wok with second portion of oil over medium-high heat. Add broccoli and saute for 1 minute. Add water and cover with a lid. Steam broccoli until tender, ~3 minutes.
  3. To broccoli, add bell peppers and onions. Saute until tender, ~2 minutes more. Stir in olives. Season with some salt and pepper. Set vegetables aside and return pan to heat.
  4. Add third portion of oil and then chicken and saute until chicken is cooked through, 3 to 4 minutes. In the last minute of cooking, add garlic.
  5. If cauliflower rice was made ahead, reheat in the microwave (reserve half for Thursday).
  6. Assemble bowls by topping cauliflower rice with chicken and vegetables. Finish bowls with dressing on top. Enjoy!



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