Greek Chicken and Tabouleh Meal Prep

If you follow me on Instagram, you'll notice I'm skipping weeks a bit and have gone from week 1 to week 3. This is because I'm not entirely pleased with how week 2's Korean Beef bowls turned out and I need to tweak the recipe a bit before sharing. 

This one, though, this is a really good one! There are a LOT of components and ingredients but when you actually get down to it, it's really quick and easy to prepare. I also love the lightness and freshness of the whole dish, and the flavours are bright and hits all the high notes. 

I'm definitely going to add this to the rotation for my lunch meal preps, along with the last recipe I shared on Chipotle Chicken. 

Greek Chicken Tabouleh Bowls

Yield: 4 servings 

Time to cook and prepare: 1 hour

Step 1: Prep and Cook the Chicken

Ingredients:

• 4 boneless skinless chicken breasts
• 1 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt

1. Combine all ingredients and rub into chicken breasts
2. Arrange on a foil covered baking tray and cook in a preheated oven at 180°C for 20-25 minutes (depending on the size of the chicken)
3. Remove from the oven and allow to rest/cool slightly before slicing into them to assemble

Step 2: Assemble the tabouleh

• 1 bag of cauliflower rice
• 1/2 medium cucumber, diced
• 2 medium Roma tomatoes, deseeded and diced
• 1 1/2 cups parsley, chopped
• 1/4 cup mint leaves, chopped
• 2 green onions, white and pale parts only, thinly sliced
• 1 garlic clove, minced (I use a garlic crusher)
• 2 tbsp extra virgin olive oil
• 1/4 tsp lemon zest
• 2 tbsp fresh lemon
• 1/4 tsp chili flakes
• Season to taste

1. Mix everything together in a large bowl

Step 3: Make the Tzatziki 

• 1 cucumber, peeled and grated
• 1 cup plain Greek yoghurt
• 2 large garlic cloves, minced (again, the crusher)
• 1 tbsp white vinegar
• 1/2 tsp salt
• 1 tbsp dill (I had to use dried as the supermarket was out of fresh)

1. Combine all ingredients and resist the temptation to eat it all with a bag of crisps! 

Step 4: Assemble!

A well balanced diet

The Happiness Initiative has been going fantastically well, and I think my constant smiling state has been pissing quite a few people off around the office. I'm sorry if I'm too perky in the morning, I'm sorry if I gush about how yummy my lemon and cucumber flavoured water is, I'm sorry cos I totally get it. I hate perky people! lol

4 days into THI and Alena and I are totally (I've also been using the word totally far too much) excited about trying the many different recipes we've found or just thrown together as a result of random stuff we have in the fridge.

Today, I'm going to share the recipe for Pistachio Baked Salmon fillets and Alena's Mango Salsa:

Pistachio Baked Salmon fillets

• 4 fresh salmon fillets
• 1/4 cup lemon juice
• 2 tbsp dijon mustard
• Ground pistachio (measurements relative)
• Salt and pepper to taste

1. Preheat the oven to 200C, and line a baking tray with foil
2. Line the salmon fillets skin side down on the tray, lightly season with salt and pepper (very sparse, ok?)
3. Spread dijon mustard over the top of the fillets, but also a light layer, then scatter ground pistachio to cover
4. Pour lemon juice over all fillets, and drizzle sparsely with olive oil (I think I used about 1 1/2 tbsp or less)
5. Then season once more with salt and pepper
6. Pop into the oven and bake for 20 - 25 minutes

Mango Salsa 
Recipe courtesy of Alena

• 2 yellow mangoes, diced
• 1/2 a large cucumber, diced
• 1 tsp chilli flakes
• Handful fresh coriander leaves

1. Mix all ingredients in a bowl

I would never have paired salmon with mango salsa, but I suppose you learn something new every day.

Also, my cousin came up from Borneo this week with her daughter, who celebrated her 2nd birthday yesterday. I baked her a wittle rainbow chocolate cake, and she put on a Snow White costume and proceeded to be cute and princessy about the house! I think I'm in love, guys, seriously, this little girl with her apple cheeks and tinkling laughter just stole my heart. Baking for children who totally love your cake is my new high. Warning: I'm gonna be that aunt with the cake to all my friends kids.

Love!