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Greek Healthy Meal Prep Bowls (Paleo & is Whole30 Options)

If you love fresh Mediterranean flavors and structured weekly meal prep, these Greek Healthy Meal Prep Bowls are going to become a staple in your routine. Juicy herb-seasoned chicken, creamy tzatziki, refreshing cauliflower tabbouleh, and savory olives come together in one balanced, vibrant bowl.
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Ingredients
  

For the Greek-Seasoned Chicken

  • 3 medium boneless skinless chicken breasts about 600 g total
  • 1 tablespoon olive oil 15 ml
  • 1 teaspoon dried oregano 1 g
  • ½ teaspoon paprika 1 g
  • ½ teaspoon garlic powder 1 g
  • ½ teaspoon dried minced onion 1 g
  • ½ teaspoon black pepper
  • 1 teaspoon salt 5 g

For the Tzatziki

  • Use coconut yogurt for Paleo / Whole30 compliant version
  • ½ large cucumber about 150 g, grated
  • 240 g full-fat Greek yogurt or coconut yogurt
  • 2 large garlic cloves 6 g, finely minced
  • 2 tablespoons olive oil 30 ml
  • 1 tablespoon fresh lemon juice 15 ml
  • ½ teaspoon salt
  • 1 tablespoon fresh dill minced

For the Cauliflower Tabbouleh

  • 340 g cauliflower rice thawed if frozen
  • ½ medium cucumber 100 g, diced
  • 200 g tomatoes about 2 Roma, diced
  • 30 g flat-leaf parsley chopped
  • 10 g mint leaves chopped (optional)
  • 2 scallions sliced thin
  • 1 garlic clove 3 g, minced
  • 2 tablespoons olive oil 30 ml
  • ¼ teaspoon lemon zest
  • 2 tablespoons fresh lemon juice 30 ml
  • ¼ teaspoon black pepper
  • 1 teaspoon salt 5 g, plus more to taste

For Assembly

  • 180 g hummus or baba ganoush about 2–3 tablespoons per bowl
  • 25 kalamata olives about 5 per bowl
  • Crumbled feta optional, omit for Whole30

Instructions
 

Prepare the Chicken

  • Preheat oven to 200°C.
  • Mix all herbs, spices, and salt in a small bowl. Brush chicken breasts with olive oil and coat evenly with seasoning mixture.
  • Bake for 25–28 minutes, or until internal temperature reaches 71°C. Do not overcook.
  • Let cool completely before slicing into 1–1.5 cm slices against the grain.

Make the Tzatziki

  • Place grated cucumber in a clean towel or paper towel and squeeze out as much liquid as possible. Let drain while preparing the remaining ingredients.
  • In a bowl, combine yogurt, garlic, olive oil, lemon juice, salt, and dill. Stir in the drained cucumber.
  • Adjust salt to taste and refrigerate until ready to use.

Prepare the Cauliflower Tabbouleh

  • In a large bowl, combine cauliflower rice, cucumber, tomatoes, parsley, mint (if using), scallions, and garlic.
  • Add olive oil, lemon zest, lemon juice, salt, and pepper. Toss well and adjust seasoning.

Assemble the Bowls

  • Divide chicken evenly among 5 meal prep containers.
  • Add cauliflower tabbouleh and tzatziki to each container.
  • Spoon 2–3 tablespoons hummus or baba ganoush into each bowl.
  • Top with about 5 kalamata olives per bowl. Add feta if desired (omit for Whole30).