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Low-Carb & Keto Greek Chicken Bowls

A fresh and vibrant dish featuring marinated chicken, creamy tzatziki sauce, and colorful vegetables, perfect for any meal of the day.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Greek, Mediterranean
Servings 4 servings
Calories 450 kcal

Ingredients
  

For the Chicken Base

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

For the Tzatziki Sauce

  • 8 oz plain, full-fat Greek yogurt
  • 1/2 medium Persian cucumber (grated)
  • 2 cloves garlic (grated)
  • 1 medium lemon (zest)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh dill (minced)
  • sea salt (as needed)
  • black pepper (as needed)

For the Vegetables

  • 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)

For the Red Wine Vinegar Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fresh oregano (minced)
  • sea salt (to taste)

Instructions
 

Marinate the Chicken

  • Combine the chicken, olive oil, lemon juice, red wine vinegar, Greek seasoning, and salt in a sealable container. Marinate the chicken in the refrigerator for 30 minutes or up to overnight for maximum flavor.

Make the Tzatziki Sauce

  • In a medium bowl, stir together the Greek yogurt, grated cucumber, grated garlic, lemon zest, fresh lemon juice, dill, salt, and black pepper. Refrigerate the tzatziki until ready to serve.

Cook the Chicken

  • Heat a 10-inch (25-cm) or larger cast-iron skillet over medium-high heat. Add the chicken and marinade to the skillet, cooking for 3–4 minutes per side until brown and the internal temperature reaches 165°F (74°C).

Prepare the Red Wine Vinegar Dressing

  • In a small bowl, whisk together the olive oil, red wine vinegar, fresh oregano, and salt to taste.

Assemble the Bowls

  • Divide the cooked chicken among four individual serving bowls. Top the chicken with diced cucumber, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, and crumbled feta cheese.

Serve

  • Pour the red wine vinegar dressing over the bowls and top each bowl with tzatziki just before serving.

Notes

For best flavor, marinate the chicken for at least 30 minutes, overnight if possible. Check the chicken's doneness with a meat thermometer at 165°F (74°C).
Keyword Greek Chicken, Healthy Bowls, Keto, Low-Carb, Meal Prep