This Greek inspired meal prep is perfect for healthy lunches all summer long!
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Author : Kari
Cuisine: Greek
Servings: 4servings
Ingredients
Chicken Patties:
1poundground chickenturkey or pork work as well
1cupgrated zucchini
1Tablespoonlemon zestgrated with a microplane
1/2Teaspooneach sea salt and ground black pepper
1Teaspoondried oregano
1clovegarlicminced
1-2Teaspoonsolive oil for pan frying
Veggies:
8cupswashed mixed greens
2cupsthinly sliced quartered cucumber
2cupshalved or quartered cherry tomatoes
1/2cupminced red onionor thinly sliced green onion
1cupdiced bell peppers1/4"
Creamy Dill Dressing:
1farm fresh eggroom temperature, see notes
3Tablespoonlemon juiceto taste
1/2Teaspoongarlic powder
1/2Teaspoonground black pepper
1Teaspoonsea saltor to taste
3/4cupavocado oil
2Tablespoonschopped fresh dill
Optional: right before eatingadd 1/2 diced avocado
Instructions
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.
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Notes
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.