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Low-Carb Greek Chicken Bowls Recipe

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4.1 from 35 reviews

These Low-Carb & Keto Greek Chicken Bowls combine the vibrant flavors of the Mediterranean diet with a keto-friendly twist. Featuring marinated, skillet-grilled chicken breasts alongside fresh vegetables, Kalamata olives, feta cheese, and a creamy homemade tzatziki sauce, this dish is perfect for a nutritious and satisfying lunch or dinner. It’s gluten-free, low-carb, and packed with protein, making it an ideal meal for those following keto or Mediterranean eating plans.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Chicken Marinade

  • 1 lb. chicken breast (boneless, skinless, cut into 1-inch (2.5-cm) cubes) (455 g)
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Greek seasoning
  • 1/4 teaspoon sea salt

For the Tzatziki Sauce

  • 8 oz. Greek yoghurt (plain, full-fat) (224 g)
  • 1/2 medium Persian cucumber (grated)
  • 2 cloves garlic (grated)
  • Zest of 1 medium lemon
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh dill (minced)
  • Sea salt (to taste)
  • Black pepper (to taste)

For the Salad & Dressing

  • 3 tablespoons olive oil (45 ml)
  • 1 tablespoons red wine vinegar
  • 1 teaspoon fresh oregano (minced)
  • Sea salt (to taste)
  • 1 large Persian cucumber (diced)
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup red onion (thinly sliced)
  • 1/3 cup Kalamata olives (pitted)
  • 4 oz. feta cheese (crumbled)

Instructions

  1. Marinate the Chicken: Combine the chicken cubes, olive oil, lemon juice, red wine vinegar, Greek seasoning, and sea salt in a sealable container. Mix well to coat the chicken evenly. Refrigerate and let it marinate for at least 30 minutes, or up to overnight to deepen flavor.
  2. Prepare the Tzatziki Sauce: In a medium bowl, stir together Greek yoghurt, grated Persian cucumber, grated garlic, lemon zest, lemon juice, minced dill, sea salt, and black pepper. Mix thoroughly and refrigerate the tzatziki until ready to serve, allowing the flavors to meld.
  3. Cook the Chicken: Heat a 10-inch (25-cm) or larger cast-iron skillet over medium-high heat. Add the marinated chicken along with any remaining marinade. Cook the chicken for 3 to 4 minutes on each side until browned and cooked through, reaching an internal temperature of 165°F (74°C).
  4. Make the Red Wine Vinegar Dressing: In a small bowl, whisk together olive oil, red wine vinegar, fresh oregano, and sea salt until emulsified. This dressing will add a tangy brightness to the salad components.
  5. Assemble the Bowls: Divide the cooked chicken evenly among four individual serving bowls. Top each with diced Persian cucumber, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, and crumbled feta cheese. Drizzle the red wine vinegar dressing over the bowls, and add a dollop of tzatziki on top just before serving for a refreshing finish.

Notes

  • Greek seasoning can be made by combining dried oregano, garlic powder, onion powder, thyme, and a pinch of cinnamon.
  • Marinating the chicken overnight enhances the flavor and tenderness but 30 minutes minimum also works well.
  • For a dairy-free variation, substitute the Greek yoghurt with a plant-based alternative.
  • This recipe is naturally gluten-free and keto-friendly.
  • Use a cast-iron skillet for best results when cooking chicken to get a nice sear and even cooking.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mediterranean, Greek
  • Diet: Gluten Free

Find it online: https://dishiary.com/low-carb-greek-chicken-bowls-recipe/