Low-Carb Greek Chicken Bowls
These vibrant, healthy bowls feature tender marinated chicken paired with zesty vegetables, feta, and a cooling tzatziki sauce. A low-carb twist on Greek salad, perfect for keto or balanced diets. Packed with protein and mediterranean flavors.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Greek
- Diet: Low-Carb, Keto
Ingredients
4 boneless chicken breasts (each 5 oz/140g)
1/2 cup plain Greek yogurt (nonfat or full-fat)
2 cloves garlic (minced)
1 tbsp fresh lemon juice
1/4 cup chopped fresh dill
1 tsp salt
1/2 tsp black pepper
1 cup diced cucumber
1 cup chopped tomatoes
1/2 cup sliced red onion
100g crumbled feta cheese
1/4 cup Kalamata olives
2 tbsp olive oil
1 tbsp white wine vinegar (alcohol-free variant)
1 tbsp chopped fresh oregano
1 tbsp chopped fresh parsley
Instructions
Pat chicken dry and season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Cook chicken 5-7 minutes per side until golden and juices run clear.
While cooking chicken, prep tzatziki: mix Greek yogurt, garlic, lemon juice, dill, and a pinch of salt.
Chop vegetables and crumble feta.
Toss cucumber, tomatoes, red onion, olives, and herbs with vinegar in a bowl.
Assemble: divide vegetable mix between 4 bowls, top with chicken and feta tzatziki dollops.
Drizzle with tzatziki sauce and garnish with parsley.
Notes
Vegetables can be pre-chopped and stored in airtight containers up to 3 days.
Use zucchini noodles as a keto-friendly base if desired.
Tzatziki can be made 1 day ahead and refrigerated in portioned jars.