This Greek inspired meal prep is perfect for healthy lunches all summer long!
1 pound ground chicken, turkey or pork work as well
1 cup grated zucchini
1 Tablespoon lemon zest, grated with a microplane
1/2 Teaspoon each sea salt and ground black pepper
1 Teaspoon dried oregano
1 clove garlic, minced
1–2 Teaspoons olive oil for pan frying
8 cups washed mixed greens
2 cups thinly sliced quartered cucumber
2 cups halved or quartered cherry tomatoes
1/2 cup minced red onion, or thinly sliced green onion
1 cup diced bell peppers, 1/4″
Creamy Dill Dressing:
1 farm fresh egg, room temperature, see notes
3 Tablespoon lemon juice, to taste
1/2 Teaspoon garlic powder
1/2 Teaspoon ground black pepper
1 Teaspoon sea salt, or to taste
3/4 cup avocado oil
2 Tablespoons chopped fresh dill
Optional: right before eating, add 1/2 diced avocado
Preheat a large cast iron skillet over medium heat. While the skillet heats, mix together all the ingredients for the chicken patties.
Form into 8 small patties and pan fry in the olive oil until golden brown on each side and done in the centers, about 10 minutes. Set the patties aside to cool while you finish the recipe
Place the greens into the larger compartment of your containers, or tucked to the side of your container of choice. Combine the cucumber, cherry tomatoes, minced onion, and bell pepper and place them on the opposite side of the container.
For the dressing add the egg to a blender along with the lemon juice, garlic powder, pepper, and sea salt. Blend until just combined on low. Then with the blender running add the avocado oil to the blender in a thin steady stream.
Make sure the oil is being emulsified as you add it before adding more. As you add the oil, increase the blender speed to 4-5 on a Vitamix. When the oil is incorporated, add the dill and blend just to combine.
Portion out the dressing into 1/4 cup containers. Top the greens with the cooled chicken patties, then put lids on all of your containers. Refrigerate and eat within 4 days.
In place of the raw egg and avocado oil which creates a creamy mayo like dressing, you can sub in 1 cup of mayo mixed with the lemon juice, seasonings, and fresh dill.
The nutritional information is calculated without the optional avocado.
To assemble these in mason jars, pan fry the meat like you would taco meat. Then portion it out into the bottoms of 4 quart sized mason jars. Then layer on the veggies, and top with greens.
- Prep Time: 30
- Cook Time: 10
- Category: Meal Prep
- Method: Pan Frying
- Cuisine: Greek
Keywords: Greek Chicken Salad, Greek Chicken Meal Prep, Greek Meal Prep, Chicken Meal Prep