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Low-Carb & Keto Greek Chicken Bowls Recipe

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These Low-Carb & Keto Greek Chicken Bowls are a flavorful, healthy meal perfect for a quick lunch or dinner. Featuring marinated and skillet-cooked chicken, creamy homemade tzatziki, fresh vegetables, olives, and crumbled feta cheese, this dish combines authentic Greek flavors in a nutritious, low-carb, and keto-friendly bowl.

Ingredients

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

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

Red Wine Vinegar Dressing

  • 3 tablespoons olive oil (45 ml)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fresh oregano, minced
  • Sea salt, to taste

Salad & Garnish

  • 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: In a sealable container, combine the chicken cubes with olive oil, lemon juice, red wine vinegar, Greek seasoning, and sea salt. Seal and refrigerate the mixture for at least 30 minutes, or up to overnight, to allow the flavors to fully develop.
  2. Prepare the tzatziki sauce: In a medium bowl, mix together the Greek yoghurt, grated Persian cucumber, grated garlic, lemon zest, fresh lemon juice, minced dill, sea salt, and black pepper. Stir well to combine, then refrigerate until ready to serve.
  3. Cook the chicken: Heat a 10-inch or larger cast-iron skillet over medium-high heat. Add the marinated chicken along with the marinade into the skillet. Cook the chicken cubes for 3 to 4 minutes on each side, or until browned and the internal temperature reaches 165°F (74°C).
  4. Make the red wine vinegar dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced fresh oregano, and sea salt. Set aside.
  5. Assemble the bowls: Distribute the cooked chicken evenly among four serving bowls. Top each bowl 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. Finally, add a dollop of tzatziki sauce on top just before serving.

Notes

  • Greek seasoning typically includes oregano, garlic powder, onion powder, and sometimes dried thyme or rosemary—feel free to adjust the blend to your preference.
  • For best flavor, marinate the chicken for several hours or overnight if time allows.
  • You can substitute regular cucumber with Persian cucumber if unavailable, but Persian cucumbers are preferred for their thinner skin and lower water content, lending better texture to the tzatziki.
  • This recipe is naturally low-carb and keto-friendly, perfect for those following these diets.
  • Use full-fat Greek yoghurt for authentic creaminess in the tzatziki sauce.
  • To add a little extra freshness, sprinkle additional fresh herbs like parsley or mint over the finished bowls.

Find it online: https://lauracooks.com/low-carb-and-keto-greek-chicken-bowls-recipe/