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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.
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!
- Greek chicken power bowls – a similar idea, made with orzo pasta… I recommend swapping in cauliflower rice for a low carb option.
- Keto Roasted Garlic Cauliflower
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.
Greek Chicken Meal Prep Bowls Recipe:
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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.
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Click on the times in the instructions below to start a kitchen timer while you cook.
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.
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Serving size: 1/4 of recipe, ~ 1 1/2 cup
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