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Low-Carb & Keto Greek Chicken Bowls

Low-Carb & Keto Greek Chicken Bowls

Low-Carb & Keto Greek Chicken Bowls offer a flavorful, Mediterranean-inspired meal that’s perfect for those on a low-carb or keto diet. With tender chicken, fresh veggies, and a tangy tzatziki sauce, this dish is both satisfying and nutrient-dense, making it a go-to for healthy eating.
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Prep Time 15 minutes
Ingredients Method

Ingredients
  

Greek Chicken
  • ▢ 1 lb. boneless skinless chicken breast, 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 see notes below
  • ▢ 1/4 teaspoon sea salt
Tzatziki Sauce
  • ▢ 8 oz. plain full-fat Greek yogurt (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 Toppings
  • ▢ 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

Method
 

  1. To prepare the chicken, combine the chicken, olive oil, lemon juice, vinegar, Greek seasoning, and salt in a sealable container. Marinate the chicken in the refrigerator for at least 30 minutes or up to overnight.
  2. For the tzatziki, mix together the yogurt, grated cucumber, garlic, lemon zest, lemon juice, dill, salt, and black pepper in a medium bowl. Refrigerate the tzatziki until ready to serve.
  3. Heat a 10-inch (25 cm) or larger cast-iron skillet over medium-high heat. Add the marinated chicken to the skillet. Cook the chicken for 3 to 4 minutes on each side, or until browned and its internal temperature reaches 165°F (74°C).
  4. To make the red wine vinegar dressing, whisk together the olive oil, vinegar, oregano, and salt in a small bowl.
  5. To assemble the bowls, divide the cooked chicken among four individual serving bowls. Top with the diced cucumber, halved tomatoes, sliced onion, Kalamata olives, and crumbled feta cheese. Drizzle the red wine vinegar dressing over the bowls and add a dollop of tzatziki just before serving.