Makes 2 meals (double for more)

A great way to shorten a jam-packed task list is to add meal prepping!

Most of us are so busy, making healthy meals every day can be challenging.

Doubling or even tripling a recipe is also helpful when preparing nutritious meals for family and kiddos who are heading back to school.

And as with all my recipes, this Mediterranean Chicken and Veggie meal is gluten and dairy-free. Made with organic chicken breasts, zucchini (feel free to sub with your favorite veggies), and riced cauliflower, its packed with protein, fiber, and healthy nutrients. Enjoy!


  • 1 ½ lb organic boneless, skinless chicken breasts
  • 1 tbsp extra virgin olive oil
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp salt
  • ¼ tsp paprika
  • ¼ tsp dried parsley
  • 1 tbsp olive oil
  • 1 large zucchini, chopped (organic)
  • 1 red bell pepper, seeds removed and chopped
  • 2 garlic cloves, minced
  • 2 cups cauliflower, riced (organic)
  • Sea salt and black pepper, to taste


Place chicken in a large bowl and over with warm water and a couple dashes of salt. Let brine for 15 minutes. Preheat oven to 450F. Once done bringing, pat chicken dry and place in a baking dish and brush with olive oil. Combine all seasonings in a small bowl. Sprinkle seasoning mixture over chicken until well coated. Bake for 16-20 minutes or until cooked through. Remove from oven and set aside 5 minutes before slicing.

In a large skillet over medium heat, heat oil and add zucchini and bell pepper. Sauté for about 5 minutes then add garlic. Cook until garlic is fragrant then stir in cauliflower and cook until tender, about 3-4 minutes more. Season with salt and pepper and serve with chicken.