Low Carb Greek Chicken Bowls Recipe

I made a Keto Greek Bowl that somehow tastes like cheating and will have your picky roommate stealing your leftovers without shame.

I’m obsessed with this Keto Greek Bowl because it hits everything I want in dinner: salty feta, bright tomato, punchy oregano, and juicy boneless skinless chicken thighs that actually taste like something. I love how the creamy plain full fat Greek yogurt tzatziki makes every bite messy and worth it.

And it’s one of those meals that makes Low Carb Living feel easy instead of sad. I crave the sharp red onion and cucumber crunch alongside the olives.

Simple, loud flavors. No fuss.

Just big, honest dinner that never gets boring. I eat it way too often really so much

Ingredients

• Chicken: juicy protein, keeps the bowl hearty and satisfying.
• Olive oil: adds silkiness and helps everything brown nicely.
• Lemon juice: brightens flavors, makes the bowl feel fresh.
• Garlic: punchy aromatics that make it taste homemade.
• Oregano: herbal warmth, a classic Greek vibe.

  Plus, it smells amazing.

• Smoked paprika: mild smokiness and color, gives subtle depth.
• Kosher salt: brings out every ingredient’s natural taste.
• Black pepper: little heat and a peppery finish.
• Cauliflower rice or greens: low carb base, adds bulk without carbs.
• Cucumber for tzatziki: cooling, crunchy, keeps sauce light and fresh.
• Cucumber for salad: crisp texture and juicy bites throughout.
• Greek yogurt: creamy tang, makes the tzatziki rich.
• Red wine vinegar: sharp lift for the sauce.

  Basically, balance.

• Tomato: juicy sweetness and nice color pops.
• Red onion: sharp bite, adds contrast to creamy tzatziki.
• Feta: salty creaminess that makes every forkful exciting.
• Kalamata olives: briny punch, optional but totally worth it.
• Dill: herbaceous brightness.

  Plus, it feels authentically Greek.

• Tzatziki salt and pepper: simple seasoning that ties the sauce together.
• Pinch of sugar: cuts acidity if needed, optional but handy.
• Lemon wedges: extra zing when you want it, easy finishing touch.

Ingredient Quantities

• 1.5 pounds boneless skinless chicken thighs (or breasts), cut into 1 inch strips
• 3 tablespoons extra virgin olive oil, plus extra for drizzling
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 3 garlic cloves, minced
• 1 teaspoon dried oregano, plus 1 tablespoon fresh oregano or parsley chopped (optional)
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 small head cauliflower, riced (about 4 cups) or 4 cups mixed salad greens for lower carb
• 2 medium cucumbers, one grated and squeezed dry for tzatziki, one diced for salad
• 2 cups plain full fat Greek yogurt (for tzatziki)
• 1 tablespoon red wine vinegar or extra lemon juice for tzatziki
• 1 small tomato, seeded and diced (or 1 cup cherry tomatoes halved)
• 1/2 small red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/3 cup Kalamata olives, pitted and halved (optional)
• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried), plus extra for garnish
• 1/2 teaspoon salt and 1/4 teaspoon black pepper for tzatziki, to taste
• 1/2 teaspoon sugar or a pinch of sweetener (optional, to balance tzatziki)
• lemon wedges for serving

How to Make this

1. Mix 3 tablespoons olive oil, 3 tablespoons lemon juice, minced garlic, 1 teaspoon dried oregano, smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl; add the chicken strips, toss to coat and let sit at room temp 15 to 30 minutes or chill up to 2 hours so it soaks up the flavor.

2. While chicken marinates, make the tzatziki: grate one cucumber, squeeze out as much moisture as you can in a clean towel or cheesecloth, then stir the grated cucumber into 2 cups Greek yogurt with 1 tablespoon red wine vinegar or extra lemon juice, 2 tablespoons chopped dill, 1/2 teaspoon salt, 1/4 teaspoon pepper and the pinch of sugar or sweetener if you want it a tiny bit sweeter; chill so the flavors meld.

3. If using cauliflower rice: pulse a small head cauliflower in a food processor until rice texture, then heat a tablespoon or two olive oil in a large skillet over medium heat, add the cauliflower rice, season lightly with salt and cook about 5 to 7 minutes until tender but not mushy, set aside. If you prefer even lower carb use 4 cups mixed salad greens instead.

4. Make the cucumber and tomato salad: dice one cucumber and the seeded tomato (or halve 1 cup cherry tomatoes), thinly slice 1/2 red onion, toss with a drizzle of olive oil, a squeeze of lemon, a pinch of salt, chopped fresh oregano or parsley and the Kalamata olives if using.

5. Heat a large skillet or grill pan over medium high, add a little olive oil, then cook the marinated chicken strips in a single layer, don’t crowd the pan, about 4 to 6 minutes per side depending on thickness until browned and cooked through; a few darker spots are fine and tasty.

6. Let the chicken rest 5 minutes after cooking so juices redistribute, then slice or pull into bite sized pieces if needed.

7. Assemble bowls: start with cauliflower rice or salad greens, top with a portion of the cooked chicken, spoonfuls of cucumber tomato salad, a generous dollop of tzatziki and sprinkle 1/2 cup crumbled feta and the chopped dill for garnish.

8. Drizzle extra virgin olive oil over the top, add lemon wedges for squeezing, and scatter the remaining olives if you didn’t use them in the salad; taste and add extra salt or pepper if needed.

9. Quick tips: squeeze cucumber really well or your tzatziki gets watery, don’t overcook the cauliflower rice or it turns mushy, and marinating longer gives better flavor but even 15 minutes helps.

Equipment Needed

1. Large mixing bowl for the chicken and another for the tzatziki
2. Measuring spoons and cups (tablespoons, teaspoons, 1 cup)
3. Chef’s knife and cutting board
4. Box grater or food processor (for ricing cauliflower and grating cucumber)
5. Clean kitchen towel or cheesecloth (to squeeze cucumber dry)
6. Large skillet or grill pan plus a spatula or tongs
7. Small bowl and whisk or fork (for dressing and the tzatziki)
8. Serving bowls or plates and a spoon for assembling and drizzling

FAQ

Low Carb Greek Chicken Bowls Recipe Substitutions and Variations

• Chicken thighs: swap for firm tofu or boneless salmon fillets if you want less red meat or a pescatarian option. Tofu soaks up the marinade, salmon cooks faster so watch the time.
• Extra virgin olive oil: use avocado oil or light olive oil for higher smoke point if you plan to pan sear at high heat. Works fine, flavor changes a bit.
• Plain full fat Greek yogurt (tzatziki): substitute full fat sour cream or a thick coconut yogurt for dairy free. Sour cream gives a tangier tzatziki, coconut yogurt will be sweeter so cut the sugar.
• Riced cauliflower: swap with riced broccoli, shredded zucchini (squeeze excess water), or just use extra mixed greens for an even lower carb bowl.

Pro Tips

1. Squeeze that grated cucumber until it feels like a dry sponge, or your tzatziki will turn into soup once it hits the bowl. Use a clean towel or cheesecloth and press hard, then taste and adjust salt after it’s mixed because dilution hides seasoning.

2. Bring the chicken to room temp for 15 minutes before it hits the pan. Cold chicken shocks the skillet so it steams instead of browns, and nothing ruins the vibe like pale, rubbery pieces. Don’t crowd the pan either; cook in batches if you must so each strip gets a good sear.

3. Keep the cauliflower rice al dente. Cook it just until tender but still has a little bite, then spread it on a tray to cool fast so it won’t keep steaming in its own heat and get mushy. If you want extra flavor, finish with a splash of lemon and a drizzle of olive oil off the heat.

4. Rest and finish like a pro. Let the cooked chicken sit 4 to 6 minutes before cutting so the juices settle, and save a little of the marinade mixed with extra olive oil and lemon to drizzle over the finished bowls for a bright, built-in sauce.

Low Carb Greek Chicken Bowls Recipe

Recipe by Belinda Jay

0.0 from 0 votes

I made a Keto Greek Bowl that somehow tastes like cheating and will have your picky roommate stealing your leftovers without shame.

Pin

Servings

4

servings

Calories

695

kcal

Equipment: 1. Large mixing bowl for the chicken and another for the tzatziki
2. Measuring spoons and cups (tablespoons, teaspoons, 1 cup)
3. Chef’s knife and cutting board
4. Box grater or food processor (for ricing cauliflower and grating cucumber)
5. Clean kitchen towel or cheesecloth (to squeeze cucumber dry)
6. Large skillet or grill pan plus a spatula or tongs
7. Small bowl and whisk or fork (for dressing and the tzatziki)
8. Serving bowls or plates and a spoon for assembling and drizzling

Ingredients

• 1.5 pounds boneless skinless chicken thighs (or breasts), cut into 1 inch strips

• 3 tablespoons extra virgin olive oil, plus extra for drizzling

• 3 tablespoons fresh lemon juice (about 1 large lemon)

• 3 garlic cloves, minced

• 1 teaspoon dried oregano, plus 1 tablespoon fresh oregano or parsley chopped (optional)

• 1 teaspoon smoked paprika

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 small head cauliflower, riced (about 4 cups) or 4 cups mixed salad greens for lower carb

• 2 medium cucumbers, one grated and squeezed dry for tzatziki, one diced for salad

• 2 cups plain full fat Greek yogurt (for tzatziki)

• 1 tablespoon red wine vinegar or extra lemon juice for tzatziki

• 1 small tomato, seeded and diced (or 1 cup cherry tomatoes halved)

• 1/2 small red onion, thinly sliced

• 1/2 cup crumbled feta cheese

• 1/3 cup Kalamata olives, pitted and halved (optional)

• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried), plus extra for garnish

• 1/2 teaspoon salt and 1/4 teaspoon black pepper for tzatziki, to taste

• 1/2 teaspoon sugar or a pinch of sweetener (optional, to balance tzatziki)

• lemon wedges for serving

Directions

• Mix 3 tablespoons olive oil, 3 tablespoons lemon juice, minced garlic, 1 teaspoon dried oregano, smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl; add the chicken strips, toss to coat and let sit at room temp 15 to 30 minutes or chill up to 2 hours so it soaks up the flavor.
• While chicken marinates, make the tzatziki: grate one cucumber, squeeze out as much moisture as you can in a clean towel or cheesecloth, then stir the grated cucumber into 2 cups Greek yogurt with 1 tablespoon red wine vinegar or extra lemon juice, 2 tablespoons chopped dill, 1/2 teaspoon salt, 1/4 teaspoon pepper and the pinch of sugar or sweetener if you want it a tiny bit sweeter; chill so the flavors meld.
• If using cauliflower rice: pulse a small head cauliflower in a food processor until rice texture, then heat a tablespoon or two olive oil in a large skillet over medium heat, add the cauliflower rice, season lightly with salt and cook about 5 to 7 minutes until tender but not mushy, set aside. If you prefer even lower carb use 4 cups mixed salad greens instead.
• Make the cucumber and tomato salad: dice one cucumber and the seeded tomato (or halve 1 cup cherry tomatoes), thinly slice 1/2 red onion, toss with a drizzle of olive oil, a squeeze of lemon, a pinch of salt, chopped fresh oregano or parsley and the Kalamata olives if using.
• Heat a large skillet or grill pan over medium high, add a little olive oil, then cook the marinated chicken strips in a single layer, don’t crowd the pan, about 4 to 6 minutes per side depending on thickness until browned and cooked through; a few darker spots are fine and tasty.
• Let the chicken rest 5 minutes after cooking so juices redistribute, then slice or pull into bite sized pieces if needed.
• Assemble bowls: start with cauliflower rice or salad greens, top with a portion of the cooked chicken, spoonfuls of cucumber tomato salad, a generous dollop of tzatziki and sprinkle 1/2 cup crumbled feta and the chopped dill for garnish.
• Drizzle extra virgin olive oil over the top, add lemon wedges for squeezing, and scatter the remaining olives if you didn’t use them in the salad; taste and add extra salt or pepper if needed.
• Quick tips: squeeze cucumber really well or your tzatziki gets watery, don’t overcook the cauliflower rice or it turns mushy, and marinating longer gives better flavor but even 15 minutes helps.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 516g
• Total number of serves: 4
• Calories: 695kcal
• Fat: 50g
• Saturated Fat: 15.8g
• Trans Fat: 0.3g
• Polyunsaturated: 2.5g
• Monounsaturated: 17.5g
• Cholesterol: 167mg
• Sodium: 672mg
• Potassium: 883mg
• Carbohydrates: 17g
• Fiber: 5.5g
• Sugar: 7.5g
• Protein: 56.6g
• Vitamin A: 800IU
• Vitamin C: 30mg
• Calcium: 232mg
• Iron: 2.5mg