Low Carb Greek Chicken Bowls

These Low Carb Greek Chicken Bowls are packed with fresh Mediterranean flavors, high-protein grilled chicken, and crisp veggies—all while keeping carbs in check! Served with a tangy tzatziki sauce and optional cauliflower rice or greens, this meal is perfect for meal prep, quick lunches, or a healthy dinner.

Why You’ll Love This Recipe

  • Low-carb, high-protein, and full of flavor
  • Quick and easy—ready in under 30 minutes
  • Perfect for meal prep and make-ahead lunches
  • Customizable with your favorite Greek toppings
  • Naturally gluten-free and can be made dairy-free

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Greek Chicken:

  • 2 boneless, skinless chicken breasts (or thighs)
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Bowl Base:

  • 2 cups cauliflower rice (or mixed greens for an even lower-carb option)
  • 1 cup cherry tomatoes, halved
  • ½ cucumber, sliced
  • ¼ red onion, thinly sliced
  • ¼ cup Kalamata olives
  • ¼ cup crumbled feta cheese (optional)

For the Tzatziki Sauce:

  • ½ cup Greek yogurt (or dairy-free alternative)
  • 1 clove garlic, minced
  • Juice of ½ lemon
  • ¼ cucumber, grated and squeezed to remove excess water
  • 1 tablespoon fresh dill, chopped
  • Salt and black pepper to taste

Directions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and marinate for at least 15 minutes (or overnight for deeper flavor).
  2. Cook the Chicken: Heat a grill or skillet over medium heat. Cook chicken for 5-6 minutes per side until fully cooked (internal temp 165°F). Let rest, then slice.
  3. Prepare the Tzatziki Sauce: In a bowl, mix Greek yogurt, garlic, lemon juice, grated cucumber, dill, salt, and black pepper. Stir well and refrigerate until serving.
  4. Assemble the Bowls: Divide cauliflower rice (or greens) into bowls. Add sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta.
  5. Drizzle & Serve: Top with tzatziki sauce and serve immediately!

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes

Variations

  • Extra Protein: Add grilled shrimp or a hard-boiled egg.
  • Dairy-Free: Use a dairy-free yogurt alternative for the tzatziki.
  • Spicy Kick: Add crushed red pepper or a drizzle of harissa.
  • Different Base: Use zucchini noodles, roasted eggplant, or spinach instead of cauliflower rice.
  • Vegan Option: Swap chicken for marinated tofu or chickpeas.

Storage/Reheating

  • Refrigeration: Store chicken and toppings separately in airtight containers for up to 4 days.
  • Reheating: Warm chicken in a skillet or microwave for 1-2 minutes.
  • Meal Prep Tip: Keep tzatziki sauce separate to prevent the bowl from getting watery.

FAQs

Is this recipe keto-friendly?

Yes! With cauliflower rice and no pita, it’s low in carbs and fits a keto diet.

Can I use store-bought tzatziki?

Absolutely! A good-quality tzatziki will save prep time.

Can I bake the chicken instead?

Yes! Bake at 400°F for 20 minutes or until fully cooked.

What’s a good substitute for feta cheese?

Try goat cheese, dairy-free feta, or omit it for a lower-calorie option.

Can I meal prep this in advance?

Yes! Store all ingredients separately and assemble fresh for the best taste.

What are some good side dishes?

Try roasted Brussels sprouts, grilled zucchini, or a simple Greek salad.

Can I make this bowl with salmon?

Yes! Swap chicken for grilled salmon for a flavorful twist.

How do I make cauliflower rice from scratch?

Pulse fresh cauliflower florets in a food processor until rice-sized, then sauté for 5 minutes.

What’s the best way to marinate the chicken for maximum flavor?

Marinate overnight in the fridge for the best taste and tenderness.

Can I use frozen cauliflower rice?

Yes! Just sauté it for 5 minutes before serving.

Conclusion

These Low Carb Greek Chicken Bowls are fresh, flavorful, and packed with protein while staying light on carbs. With a simple homemade tzatziki sauce and Mediterranean-inspired toppings, this bowl is a satisfying and healthy meal for any time of the week. Try it today and customize it to your taste!

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Low Carb Greek Chicken Bowls

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 23 servings 1x
  • Category: Lunch, Dinner
  • Method: Grilling
  • Cuisine: Greek, Mediterranean

Description

These Greek chicken bowls feature juicy, marinated grilled chicken served over a base of crisp veggies, creamy tzatziki, and feta cheese—all while keeping it low in carbs!


Ingredients

Scale

For the Greek Chicken:

  • 2 boneless, skinless chicken breasts (or thighs)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Bowl Base:

  • 2 cups chopped romaine lettuce (or mixed greens)
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup crumbled feta cheese
  • 1/2 small avocado, sliced

For the Tzatziki Sauce:

  • 1/2 cup Greek yogurt (or dairy-free alternative)
  • 1/4 cup cucumber, finely grated and squeezed dry
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

 



Instructions

  1. Marinate the Chicken:

    • In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and black pepper.
    • Coat the chicken breasts in the marinade and let sit for at least 15 minutes (or up to overnight for more flavor).
  2. Cook the Chicken:

    • Heat a grill pan or skillet over medium-high heat.
    • Cook chicken for 4-5 minutes per side until fully cooked (internal temp 165°F/75°C).
    • Let rest for 5 minutes, then slice.
  3. Make the Tzatziki Sauce:

    • In a small bowl, mix together Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and olive oil.
    • Stir well and refrigerate until ready to use.
  4. Assemble the Bowls:

    • Divide lettuce, cucumber, cherry tomatoes, red onion, and olives into bowls.
    • Add sliced chicken on top.
    • Drizzle with tzatziki sauce and sprinkle with feta cheese.
    • Add avocado slices and serve with a lemon wedge.

Notes

  • Make It Dairy-Free: Use dairy-free yogurt and skip the feta.
  • Low-Carb Swap: Serve over cauliflower rice instead of lettuce for extra heartiness.
  • Extra Flavor Boost: Add a drizzle of balsamic glaze or tahini sauce!

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