Low-Carb Chicken Greek Bowl With Tzatziki

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Combining all the benefits of the Mediterranean diet and Keto diet in one dish, these low-carb Greek Chicken Bowls are bursting with colours and flavours (plus, all the nutrients!). Skillet grilled seasoned chicken is paired with the Greek salad staples of tomatoes, cucumbers, onions, olives and feta cheese. Served with a side of refreshing, garlicky Tzatziki sauce or dressing, whichever way you want to roll with this gluten-free, low-carb chicken recipe.

Such a simple yet satiating and nutritious chicken salad bowl is great for lunch (at home or in the office) or as a quick and easy weeknight dinner.

If you’re looking for tasty low-carb chicken recipes, this Greek bowl of goodness is a must-try. It’s a type of meal I love to make: easy, quick and nutritious while delivering 100% flavour.

We’ve got protein, lots of healthy fats and just enough veg to give you that boost in vitamins, antioxidants and fibre while keeping the carb count low.

Plus, it’s great for meal prep: you can get every element ready ahead of time and store in the fridge for a few days.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 

Cuisine: Greek

Diet: Gluten Free

INGREDIENTS:

GREEK CHICKEN
  • 1 lb (455 g) boneless, skinless chicken breast, cut into 1-inch (2.5-cm) cubes
  • 3 tbsp (45 ml) olive oil
  • 2 tbsp (30 ml) lemon juice
  • 1 tbsp (15 ml) red wine vinegar
  • 1 tbsp (3 g) Greek seasoning (see notes below)
  • 1⁄4 tsp sea salt
TZATZIKI SAUCE
  • 8 oz (224 g) full-fat plain Greek yoghurt
  • 1⁄2 medium Persian cucumber, grated
  • 2 cloves garlic, grated
  • Zest of 1 medium lemon
  • 1 tbsp (15 ml) fresh lemon juice
  • 2 tbsp (8 g) minced fresh dill
  • Sea salt, as needed
  • Black pepper, as needed
RED WINE VINEGAR DRESSING
  • 3 tbsp (45 ml) olive oil
  • 1 tbsp (15 ml) red wine vinegar
  • 1 tsp minced fresh oregano
  • Sea salt, to taste
SALAD TOPPINGS
  • 1 large Persian cucumber, diced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1⁄2 cup (58 g) thinly sliced red onion
  • 1⁄3 cup (33 g) pitted Kalamata olives
  • 4 oz (112 g) feta cheese, crumbled

INSTRUCTIONS:

  1. To make the chicken, combine the chicken, oil, lemon juice, vinegar, Greek seasoning, and salt in a sealable container.
  2. Marinate the chicken in the refrigerator for 30 minutes or up to overnight.
  3. To make the tzatziki, stir together the yoghurt, cucumber, garlic, lemon zest, lemon juice, dill, salt, and black pepper in a medium bowl.
  4. Refrigerate the tzatziki until you are ready to serve.
  5. Heat a 10-inch (25-cm) or larger cast-iron skillet over medium-high heat. Add the chicken and marinade to the skillet.
  6. Cook the chicken for 3 to 4 minutes per side, until it is brown and its internal temperature reaches 165°F (74°C).
  7. To make the red wine vinegar dressing, whisk together the oil, vinegar, oregano, and salt in a small bowl.
  8. To assemble the bowls, divide the chicken among four individual serving bowls. Top the chicken with the cucumber, tomatoes, onion, olives, and feta cheese.
  9. Pour the red wine vinegar dressing over the bowls and top each bowl with the tzatziki just before serving.

Notes:

You can buy ready-made Greek seasoning like this or this one (more exy but a nicer brand in my opinion). You can also make your own by mixing salt, pepper, dried oregano, dried thyme or rosemary, garlic powder, paprika and cinnamon.

Cooking times above don’t include the time for marinating the chicken which can be anywhere between 10-15 minutes and overnight. The longer you leave it, the more flavour it will have.

Nutritional Info:

Serving Size: 1 bowl with 100-120 g / 3-4 oz chickenCalories: 496Sugar: 6.5 gSodium: 1022.8 mgFat: 32.3 gSaturated Fat: 9.4 gCarbohydrates: 12.6 gFiber: 2.3 gProtein: 40.4 gCholesterol: 170 mg

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