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If you’ve tried my low carb meal plans, you know I’m a huge fan of low carb meal prep bowls. They make lunch time so convenient when I’m in a hurry. And, this Greek chicken meal prep bowls recipe is one of my favorites. Everything is made in one pan, it’s quick and easy, uses common ingredients, and it’s both paleo & whole30 if you skip the optional feta topping.
What Are Meal Prep Bowls?
Meal prep bowls are basically just a recipe that is made once and portioned into containers or bowls for eating later. This saves a lot of time and stress, because you can just grab a low carb meal prep bowl for lunch without having to cook!
How To Make Low Carb Meal Prep Bowls
There are a million ways to make low carb meal prep bowls – pretty much anything that stores well can be made for meal prep!
For this particular Greek chicken meal prep bowls recipe, here are the basic steps:
Brine the chicken.
We do this the same way I always make baked chicken breast.
Chop the low carb veggies.
Choose ones that have similar roast times. I used zucchini, grape tomatoes and onions.
Also, make sure the veggies are similar in size so that they cook evenly. If some types of veggies are more “hard” than others and need a longer cook time, cut those into smaller pieces than others. For the zucchini, tomatoes and onions, all the same size works great.
Coat the chicken and veggies with oil, herbs and spices.
For Greek chicken meal prep bowls, we use Greek herbs like dill and parsley!
I used dried herbs because it’s what I had on hand, but feel free to use fresh. If you do, triple the amount – 1.5 tablespoons fresh herbs to replace each 1/2 tablespoon dried herbs.
Olive oil locks in moisture. You could also add a splash of balsamic vinegar for extra flavor if you want to – this is listed as an optional ingredient.
Bake the chicken and veggies.
We do this all one sheet pan – quick, easy and minimal cleanup! And best of all, it’s all done a the same time.
Portion out into meal prep containers.
Portioning in advance means your meal is ready to go when you are! Sprinkle some feta cheese in there if you aren’t dairy-free/paleo. Either way, you’ll just need to heat and eat.
How To Store Meal Prep Bowl Recipes
Glass containers work best for Greek chicken meal prep bowls. They don’t affect the flavor, store well, and you can reheat right in there.
These are my favorite meal prep containers right now. They are a great size, and they have a vented lid that seals in moisture when reheating in the microwave. Of course, you could also remove the lid and heat in the oven if you have time to do so.
Simply portion the meals into individual containers and store in the fridge.
How To Serve Greek Chicken Meal Prep Bowls
Serving Greek chicken meal prep bowls doesn’t get any easier! Just heat and eat. That’s the point of meal prep, right?
If you prefer a bowl or will be serving them right away, you can just use regular bowls instead of meal prep containers.
You really don’t need anything extra to serve with these, but if you want, you could add a low carb salad or low carb soup on the side.
Serving Tip: To refresh meal prep bowls when serving, drizzle with a little more olive oil and balsamic vinegar after heating.
Other Low Carb Meal Prep Ideas
- Greek chicken Mason jar salads
- Keto Fathead pizza crust – it’s actually great for making ahead!
- Paleo breakfast egg muffins
- Low carb almond flour bread – for low carb sandwiches!
- Keto Roasted Garlic Cauliflower
And since this low carb meal prep recipe is both paleo and whole30 (without the optional cheese), you might also like my other paleo recipes and whole30 recipes.
Tools To Make Low Carb Meal Prep Bowls:
Click the links below to see the items used to make this recipe.
- Sheet pan – This one has a silicone non-stick coating so you don’t even have to line it.
- Glass meal prep containers – These are the perfect size, made of glass, with vented lids for the microwave or oven safe without lids.
More Low Carb Recipes To Love
RECIPE CARD
Low Carb Greek Chicken Meal Prep Bowls Recipe
These Greek chicken meal prep bowls are SO EASY! Only 20 minutes prep time to make a low carb meal prep bowl recipe for 4 different meals.
PrintIngredients
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- 1 lb Chicken breast (~3 cups after cooking)
- 1 1/2 tsp Sea salt (divided, plus more for brine)
- 3 tbsp Olive oil (divided into 1 tbsp and 2 tbsp)
- 1 tbsp Balsamic vinegar (optional)
- 1/2 tsp Black pepper (divided)
- 10 oz Zucchini (sliced into thin half moons, 1/4 inch thick, ~2.5 cups)
- 1/2 lb Grape tomatoes (halved, ~1 cup)
- 1/2 large Onion (cut into medium half moons, ~3/4 cup)
- 1/2 tbsp Dried dill
- 1/2 tbsp Dried parsley
- 1 tsp Dried oregano
- 1 tsp Garlic powder
- 1/4 cup Feta cheese (crumbled, optional - only if not dairy free, paleo or whole30)
Instructions
RECIPE TIPS in the post above! VIDEO + nutrition info + recipe notes below!
Preheat the oven to 400 degrees F. Line an extra large sheet pan with foil and grease well.
Fill a large bowl with water. Add 2 tablespoons sea salt and stir to dissolve. Add the chicken and set aside to brine for 10 to 20 minutes.
Meanwhile, cut the veggies - zucchini, grape tomatoes, and onions.
In a small bowl, stir together the dried dill, parsley, oregano, and garlic powder.
When the chicken is done brining, pat dry and place in one area of the baking sheet, close together but not touching.
Use 1 tablespoon olive oil to brush the chicken on both sides. Use 3/4 tsp sea salt and 1/4 tsp black pepper to season both sides of the chicken. Sprinkle both sides with the herb mixture, using up half of it.
Meanwhile, in a large bowl, toss the chopped vegetables and remaining 2 tablespoons olive oil. Add remaining 3/4 tsp sea salt, 1/4 tsp black pepper, and the rest of the herb mixture. Toss to mix well. Arrange the veggies in a single layer on the baking sheet, making sure they are not over the chicken.
If using the optional balsamic vinegar, drizzle it over the chicken and veggies. (You could also mix some of it into the veggies and drizzle the rest onto the chicken.)
Roast the chicken and veggies in the oven for about 20 minutes, until veggies are soft and chicken is cooked through. Remove from the oven and let the pan rest for 5 minutes.
Slice the chicken and transfer to meal prep containers. Fill the rest with veggies. If you are not dairy-free, sprinkle with feta cheese.
You'll Also Like These Keto Low Carb Recipes
Recipe Notes
Serving size: 1/4 of recipe, ~ 1 1/2 cup
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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16 Comments
Lisa Slagle
So quick, easy and healthy…more like this please!
Michelle
I absolutely LOVE this idea! I just saved it to my personal meal plan board. I don’t do low carb, so I may add some extra veggies and quinoa. Can’t wait to try it!
Wilhelmina
I am pretty new to meal prepping, but this looks like a great recipe to jump in with! Delicious!
Jori
I’ve never thought to do this. What a time saver!
Andrea Metlika
This is a fabulous idea. The Greek Chicken sounds awesome.
Kelly Anthony
These low carb greek chicken bowls are perfect for getting my eating back on track for the new year.
Nellie Tracy
Love healthy, delicious meals! This is such a great recipe!
Patty
For me meal prepping can be a daunting experience, but with your technique of making it a sheet pan meal, it’s much more approachable! Cheers to a healthier year 🙂
Cliona Keane
This looks beyond tasty. I love meal prepping healthy dishes like this, so it’s perfect for me right now!
Tayler Ross
Such an awesome, healthy meal!
Katie
This is a flavor of recipe I could eat over and over! I love the Greek flavors with the chicken! So yummy! Thanks for sharing!
Lisa
I really enjoyed this! I made it last night & took it for lunch today. I forgot to add the balsamic when I cooked it. So I added it and left it in for an additional 5 mins. It was still delicious. Then when I added the feta to it – WOW! so much flavor. I will be making this dish again and again
Maya | Wholesome Yum
I’m so glad you liked it, Lisa! I’ve done that before too and it totally works to just add the balsamic at the end as well.
Marie Campbell
Do you know of a suitable substitute to the onion? Both my husband and I because of Gerd and I have to follow the FODMAP choices have to eliminate onion and garlic. Just mention two of many other things. But for starters – The Onion.
Maya | Wholesome Yum
Hi Marie, You can replace the onion with other veggies if you’d like. Yellow squash would be my first choice.
Lisa
I used onion powder. The same amount as the garlic powder.