Tag: food

Greek Inspired Chicken Bowls

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A healthy and fresh meal perfect for busy weeks! Once you have all the ingredients ready, great meal prep for lunch or quick assembly for dinner!

🥗 Ingredients (Serves 4)

For the Bowl Base:

  • 2 large boneless, skinless chicken breasts
  • 2 potatoes, chopped (about 2 medium-large potatoes) – idea to “Hold the Chips” (see below)
  • 2 bell peppers, sliced
  • 1 yellow onion, sliced
  • 4 cups shredded romaine or butter lettuce
  • 1 cup diced tomatoes
  • 1 cucumber, sliced
  • Olive Oil
  • Seasonings: Salt, Pepper, Garlic Powder, Paprika, Oregano

Toppings:

  • 1/4 cup crumbled feta cheese (per bowl)
  • 2 tbsp hummus of your choice (per bowl)
  • 2 – 3 tbsp homemade tzatziki (per bowl, see below)

Homemade Tzatziki Sauce

Ingredients:

  • 1 cup plain Greek yogurt
  • 1/2 cup cucumber, finely grated
  • 1 clove garlic, minced – can use 1/2 tsp jarred minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill, chopped – can use 2 tsp dried dill
  • 1/2 tbsp olive oil
  • 1/4 tsp salt

Instructions:

  1. Mix all ingredients in a bowl.
  2. Chill for at least 15 minutes before serving.

🍽️ Directions

  1. Cut and Prep
    To make assembly easy, prep all veggies first. Cube potatoes, slice peppers and onions (I like to use a mandoline to my slicing fast and slices even!), these can all go into one large bowl for step 2. Prep your veggies for your sauce and bowl toppings, dice tomato, slice cucumber, and shred cucumber. I like to use this mixing bowl with a shredder lid.
  2. Roast the Veggies & Potatoes
    Toss potatoes, peppers, and onions with olive oil, salt, pepper, paprika, and oregano.
    Roast at 425°F (220°C) for 25–30 minutes until golden and tender.
    • Option to Air Fry at 400°F for 15 – 20 minutes, flipping/stirring half way through, until golden and tender
  3. Cook the Chicken
    Cut chicken into 1 inch cubes.
    Season chicken with salt, pepper, garlic powder, paprika, and oregano.
    Grill or pan-sear over medium heat for 6–7 minutes per side.
  4. Assemble the Bowls
    In each bowl, add:
    • A cup of lettuce
    • A half cup roasted potatoes and veggies
    • 3-4 ounces of chicken
    • Fresh cucumbers and tomatoes
  5. Top it Off
    • Crumbled feta
    • Add a generous dollop of tzatziki
    • Spoon in hummus on the side

💡 Hold the Chips Tip

Swap roasted potatoes for roasted cauliflower or sub one cup of potatoes for one cup of cauliflower, roasted together with the same seasonings for delicious flavor and lower carbs!

Roasted Pepper, Spinach, and Goat Cheese Protein Breakfast Biscuits

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Craving a biscuit for breakfast, but wanting to skip the higher carb option or find a gluten free way to enjoy your savory breakfast biscuit? This recipe is perfect for a quick grab and go breakfast in the morning. Easy to prepare in advance for weekly meal prep.

Makes: 12 biscuits

Nutrition Facts (per biscuit): 15.2 grams of Protein, 9.4 grams of carbs, and 13.8 grams of fat (you can decrease fat by using less goat cheese and/or skim mozzarella)

Ingredients

  • 6 large eggs
  • 1 ½ cups almond flour
  • ½ cup cassava flour or coconut flour
  • 3 roasted red peppers, diced
  • 1 lb ground chicken
  • 1 medium yellow onion, diced
  • 2 tsp salt (divided)
  • ½ tsp black pepper (divided)
  • 1 tsp smoked paprika (divided)
  • 2 tsp baking powder
  • 1 container goat cheese (about 4–6 oz), crumbled
  • 1 cup chopped fresh spinach
  • ½ cup shredded mozzarella (divided)

Instructions

  1. Cook Chicken & Onions
    • Dice one yellow onion.
    • Heat a skillet over medium heat with one tablespoon of cooking oil, add diced onions. Sauté until translucent, then add ground chicken to the skillet.
    • Season with ½ tsp salt, ¼ tsp pepper, and ½ tsp smoked paprika.
    • Cook until chicken is fully done and onions are softened.
    • Transfer to a shallow dish and refrigerate to cool while prepping the rest.
  2. Preheat Oven
    Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Mix Dry Ingredients
    In a large bowl, whisk together almond flour, cassava (or coconut) flour, baking powder, remaining salt, pepper, and smoked paprika.
  4. Mix Egg & Veggie Base
    • In another bowl, whisk eggs until blended.
    • Stir in roasted red peppers, crumbled goat cheese (leave in chunks), chopped spinach, and half the shredded mozzarella (¼ cup). Fold gently so goat cheese pieces stay intact.
  5. Combine All Ingredients
    • Add cooled chicken-onion mixture to the egg-veggie-cheese base. Stir to combine.
    • Add dry mixture and gently fold until just incorporated — batter will be thick.
  6. Shape & Top with Cheese
    • Scoop mixture evenly into 12 biscuit-sized mounds on the lined baking sheet
    • Sprinkle the remaining ¼ cup mozzarella evenly over the tops.
  7. Bake
    Bake for 12–14 minutes, until tops are golden and centers are set.
  8. Cool & Serve
    Let rest for 5 minutes before serving. Store in the fridge for up to 5 days, or freeze for up to 3 months.

Helpful Tips

  • You can use goat cheese or feta in this recipe, the flour will change slightly, but the recipe will remain unchanged.
  • You can use fresh or frozen chopped spinach. If using frozen spinach, be sure to thaw, and drain excess water.
  • These reheat super well in the air fryer. I throw one in the air fryer on 360 degrees for 5 minutes while I make my coffee in the morning and take it with me on my way out the door.
  • I love to serve this with an aioli or dipping sauce on the side, I have done sundried tomato most recently!