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.
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
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:
Combine all of the ingredients in a bowl and mix well. Add more salt to taste.