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Low Carb Chicken Caesar Bowls - A Fresh, Satisfying Weeknight Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs), or a cooked rotisserie chicken
  • Greens: 2 heads romaine lettuce (or a big bag), chopped
  • “Crouton” crunch: 1 small head cauliflower or 2 cups cauliflower florets (optional but great), or roasted chickpeas if not strict low carb
  • Parmesan: 1/2 cup freshly grated, plus shaved for topping
  • Anchovies: 2–3 fillets, finely minced (optional but traditional)
  • Garlic: 1–2 cloves
  • Lemon: 1 large lemon (zest and juice)
  • Dijon mustard: 1 teaspoon
  • Worcestershire sauce: 1/2 teaspoon (check for low-sugar brands)
  • Greek yogurt or mayonnaise: 1/3 cup (Greek yogurt for lighter, mayo for classic)
  • Olive oil: 3–4 tablespoons, divided
  • Red wine vinegar: 1 teaspoon (optional, for extra tang)
  • Salt and black pepper
  • Optional add-ins: Crispy bacon, cherry tomatoes, avocado, capers, cucumber, hard-boiled eggs

Method
 

  1. Prep the chicken: Pat chicken dry and season both sides with salt, pepper, and a little olive oil. If you like, add a pinch of garlic powder and paprika.
  2. Cook the chicken: Grill over medium-high heat 5–6 minutes per side, or pan-sear in a skillet with 1 tablespoon olive oil until cooked through (165°F). Rest 5 minutes, then slice.
  3. Roast the “croutons” (optional): Toss cauliflower florets with olive oil, salt, and pepper. Roast at 425°F for 18–22 minutes until golden with crisp edges. Let cool slightly.
  4. Make the dressing: In a bowl, whisk minced anchovies (if using), grated garlic, Dijon, Worcestershire, lemon juice (about 2 tablespoons), lemon zest, Greek yogurt or mayo, and 2 tablespoons olive oil. Whisk until smooth. Stir in grated Parmesan. Season with salt and pepper to taste. Thin with a splash of water if needed.
  5. Chop the greens: Wash and dry romaine thoroughly. Chop into bite-size pieces. Moisture waters down dressing, so get the leaves as dry as possible.
  6. Assemble the bowls: Divide romaine into bowls. Top with sliced chicken, roasted cauliflower, and any add-ins like avocado, bacon, or tomatoes. Spoon over dressing and toss gently.
  7. Finish and serve: Add shaved Parmesan, a crack of black pepper, and a squeeze of lemon. Serve right away for the best crunch.