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Low-Carb & Keto Greek Chicken Bowls Recipe

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4.3 from 11 reviews

These Low-Carb & Keto Greek Chicken Bowls are a flavorful and nutritious meal that combines marinated grilled chicken with fresh Mediterranean ingredients. Served with creamy homemade tzatziki, crisp vegetables, and tangy feta cheese, this recipe is perfect for a quick, healthy dinner that fits perfectly into a ketogenic lifestyle.

Ingredients

For the 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

For the Tzatziki

  • 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 (as needed)
  • Black pepper (as needed)

For the Red Wine Vinegar Dressing

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

For the Bowl Assembly

  • 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: Combine the cubed chicken breast, olive oil, lemon juice, red wine vinegar, Greek seasoning, and sea salt in a sealable container. Refrigerate and marinate for 30 minutes or up to overnight to enhance flavor and tenderness.
  2. Prepare the Tzatziki: In a medium bowl, stir together the Greek yoghurt, grated cucumber, grated garlic, lemon zest, fresh lemon juice, minced dill, salt, and black pepper. Mix thoroughly and refrigerate until ready to serve, allowing the flavors to meld.
  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 to the skillet. Cook each side for 3 to 4 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
  4. Make the Red Wine Vinegar Dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced oregano, and sea salt to taste. This dressing adds a bright and tangy flavor to the bowls.
  5. Assemble the Bowls: Divide the cooked chicken evenly among four serving bowls. Top each with diced cucumber, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, and crumbled feta cheese. Drizzle the red wine vinegar dressing over the ingredients and finish each bowl by adding a generous spoonful of tzatziki just before serving.

Notes

  • For best results, marinate the chicken overnight to deepen the flavor.
  • Greek seasoning can be substituted with a blend of dried oregano, garlic powder, onion powder, and paprika if unavailable.
  • The tzatziki can be made a day ahead and stored in the refrigerator to save time.
  • Adjust salt and pepper to taste based on dietary preferences.
  • Use a meat thermometer to ensure the chicken is fully cooked to 165°F (74°C) for food safety.

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