Low-Carb Greek Chicken Bowls
A delicious and vibrant dish featuring marinated chicken served in bowls filled with fresh vegetables and creamy tzatziki. Perfect for busy weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Healthy, Low-Carb
Ingredients
- 1 lb. (455 g) chicken breast, boneless, skinless, cut into 1-inch (2.5 cm) cubes
- 3 tablespoons olive oil (45 ml)
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon Greek seasoning
- 1/4 teaspoon sea salt
- 8 oz. (224 g) Greek yoghurt, plain, full-fat
- 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 and black pepper, to taste
- 3 tablespoons olive oil (45 ml)
- 1 tablespoon 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
- Marinate the chicken: In a sealable container, combine the chicken, olive oil, lemon juice, red wine vinegar, Greek seasoning, and sea salt. Mix well and marinate in the refrigerator for at least 30 minutes, or up to overnight for more flavor.
- Prepare the tzatziki: In a medium bowl, stir together the Greek yoghurt, grated cucumber, garlic, lemon zest, lemon juice, dill, salt, and black pepper. Refrigerate the tzatziki until ready to serve.
- Cook the chicken: Heat a cast-iron skillet over medium-high heat. Add the marinated chicken to the skillet, cooking for about 3 to 4 minutes per side until browned and the internal temperature reaches 165°F (74°C).
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced oregano, and a pinch of sea salt.
- Assemble the bowls: Divide the cooked chicken among four individual serving bowls. Top with diced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese. Drizzle the dressing over each bowl, and add a generous dollop of tzatziki just before serving.
Notes
Greek seasoning can be made with a mix of oregano, thyme, and other spices if unavailable. Fresh dill is preferred for the tzatziki but can be substituted with dill weed if fresh isn’t available.