For the Chicken and Bowls:

2 boneless, skinless chicken breasts (~1 lb), pounded to even thickness

1 English cucumber, quartered and chopped

1/2 red onion, thinly sliced

1 cup grape or cherry tomatoes, halved

1/2 cup Kalamata olives, halved

1/4 cup crumbled feta cheese

1/4 cup tzatziki sauce (store-bought or homemade)

2 tablespoons chopped fresh herbs (dill or parsley)

For the Greek Dressing / Marinade:

1 cup extra virgin olive oil

1/4 cup + 2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 teaspoon dried minced onion or 1/2 teaspoon onion powder

1 teaspoon honey or granulated sugar

1 teaspoon salt

1 garlic clove, minced

3/4 teaspoon dried oregano

Black pepper, to taste

For the Cauliflower Rice:

4 cups frozen riced cauliflower

1–2 tablespoons extra virgin olive oil

1/2 teaspoon garlic salt

1/4 teaspoon black pepper

Pinch dried oregano

Fresh lemon juice, to taste

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Combine olive oil, red wine vinegar, Dijon mustard, honey (or sugar), garlic, dried oregano, onion powder, salt, and pepper in a jar.
Shake well until fully combined. This will serve as both your marinade and a finishing dressing for the bowl.

Place chicken breasts in a resealable bag and add 1/3 cup of the dressing. Add extra salt and pepper, seal the bag, and massage to coat evenly.
Refrigerate for 30 minutes or up to a few hours.
Heat a grill pan or outdoor grill over medium-high heat.
Grill chicken until charred on the outside and fully cooked inside, about 5–7 minutes per side depending on thickness.
Let rest 10 minutes before slicing.

Heat olive oil in a skillet over medium heat.
Add frozen riced cauliflower, season with garlic salt, black pepper, and oregano.
Sauté for 5 minutes or until tender.
Finish with a drizzle of fresh lemon juice.

4. Assemble the Bowls

Divide cauliflower rice among four bowls as a base.
Top with sliced grilled chicken, chopped cucumber, tomatoes, red onion, olives, and feta.
Add a dollop of tzatziki and sprinkle with fresh herbs.
Drizzle extra Greek dressing over the top and serve immediately, or refrigerate for a chilled meal prep option.

Tzatziki: Store-bought vegan versions work well if you want a quicker option.
Chicken: You can grill outdoors or in a pan. Avoid spooning marinade over chicken on an open flame to prevent flare-ups.
Meal Prep: These bowls last 3–4 days in the refrigerator if stored in airtight containers.