Greek Chicken Low Carb Meal Prep Boxes

Ingredients

• boneless skinless chicken thighs (680 g)
• squared bell peppers (300 g)
• zucchini half-moons (400 g)
• red onion wedges (180 g)
• 2 tablespoons olive oil (28 g)
• 2 teaspoons dried oregano (2 g)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon lemon zest (2 g)
• 3/4 teaspoon fine salt (4.5 g)
• 1/2 teaspoon black pepper (1 g)
• 1 cup Greek yogurt (240 g)
• crumbled feta (75 g)
• 2 tablespoons lemon juice (30 g)
• 1 tablespoon chopped dill (4 g)
• 1/2 cup pitted olives (75 g)

Instructions

1. Season. Heat oven to 425°F (220°C). Toss chicken with half the oil, oregano, garlic powder, zest, salt, and pepper. Toss prepared vegetables with remaining oil in a separate bowl.
2. Arrange. Spread chicken over one half of a large metal sheet pan. Place vegetables over the other half with cut faces down and bare space visible between pieces in both zones.
3. Roast. Roast until chicken edges brown and the thickest center reaches 165°F (74°C). Remove vegetables when their flat sides are browned but zucchini still holds its curved shape.
4. Make the sauce. Stir yogurt, feta, lemon juice, and dill until thick and spoonable. Taste before adding more salt because feta and olives already bring concentrated seasoning.
5. Pack. Cool the roasted food until it no longer radiates strong heat. Divide chicken and every vegetable color evenly among four containers, then add well-drained olives beside them. Portion sauce into four sealed cups and set one with each completely cold box. Close the main lids only after the contents are fully cool and the container walls show no condensation.

Notes

• Separate pan zones let chicken and vegetables leave the oven independently.
• Pack the feta sauce cold and remove its cup before reheating each lunch.
• Refrigerate all complete boxes for 4 days. Freeze chicken alone for 2 months, thaw overnight, and prepare fresh vegetables and sauce.

Nutrition Facts