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Low Carb Greek Chicken Bowls - Fresh, Flavorful, and Satisfying

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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 thighs or breasts (thighs stay juicier)
  • Marinade: 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice (plus zest of 1 lemon)
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin (optional for warmth)
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Base: 4 cups cauliflower rice (store-bought or homemade) or chopped romaine/spinach
  • Veggies and toppings: 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/3 cup crumbled feta (optional, or use a dairy-free feta)
  • 1/4 cup chopped fresh parsley or dill
  • Tzatziki (store-bought or homemade): 1 cup Greek yogurt (or coconut yogurt for dairy-free)
  • 1/2 cup grated cucumber, squeezed dry
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped dill
  • 1 small garlic clove, grated
  • Salt and pepper to taste
  • Quick dressing (optional but recommended): 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar or lemon juice
  • 1/2 teaspoon Dijon mustard
  • Pinch of oregano, salt, and pepper
  • Extra: Lemon wedges for serving

Method
 

  1. Marinate the chicken: In a bowl, whisk olive oil, lemon juice, lemon zest, garlic, oregano, cumin, paprika, salt, and pepper. Add chicken and toss to coat. Cover and marinate at least 30 minutes, up to 8 hours in the fridge.
  2. Make the tzatziki: Stir yogurt, grated cucumber, lemon juice, dill, garlic, salt, and pepper. Adjust to taste. Chill until serving so it thickens slightly.
  3. Prep the base: If using cauliflower rice, sauté it in a little olive oil with a pinch of salt over medium heat for 5–7 minutes, until tender but not mushy. If using greens, chop and set aside.
  4. Chop the veggies: Halve tomatoes, dice cucumber, slice onion, and halve olives. Crumble feta and chop herbs.
  5. Cook the chicken: Heat a skillet or grill over medium-high. Cook chicken 5–6 minutes per side (thighs may need a bit longer) until browned and cooked through. Let rest 5 minutes, then slice.
  6. Mix the quick dressing: Whisk olive oil, vinegar or lemon juice, Dijon, oregano, salt, and pepper.
  7. Assemble the bowls: Add cauliflower rice or greens to each bowl. Top with sliced chicken, tomatoes, cucumber, onion, olives, and feta. Spoon tzatziki over the top and drizzle with dressing. Finish with fresh herbs and a squeeze of lemon.
  8. Taste and adjust: Add more salt, pepper, or lemon as needed. A little extra olive oil can add richness if desired.