Easy Low Carb Greek Chicken Bowls
These Easy Low Carb Greek Chicken Bowls are packed with juicy lemon herb chicken, crisp vegetables, creamy homemade tzatziki, and crumbled feta cheese. Perfect for meal prep or a quick, healthy Mediterranean-inspired dinner, this high-protein recipe comes together in about an hour, including marinating time.
Equipment
- Large mixing bowl
- small mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Box grater
- Large skillet or grill pan
- Tongs
- Paper towels
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken breasts cut into bite-sized cubes
- 3 tablespoons olive oil
- Juice of 1 large lemon
- 4 garlic cloves minced
- 2 teaspoons dried oregano
- 1 teaspoon dried dill
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Tzatziki
- 2 cups plain Greek yogurt
- 1 medium cucumber grated and squeezed dry
- 2 garlic cloves minced
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh dill
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Bowls
- 4 cups cauliflower rice cooked
- 4 cups chopped romaine lettuce
- 2 Persian cucumbers sliced
- 1½ cups cherry tomatoes halved
- 1 small red onion thinly sliced
- 1 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Lemon wedges for serving
Instructions
- In a large bowl, combine the olive oil, lemon juice, garlic, oregano, dill, paprika, onion powder, salt, and black pepper.
- Add the chicken pieces and toss until evenly coated.
- Cover and refrigerate for at least 30 minutes.
- Grate the cucumber and squeeze out as much liquid as possible using paper towels.
- In a small bowl, combine the Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, fresh dill, salt, and black pepper.
- Stir well and refrigerate until ready to serve.
- Cook the cauliflower rice according to package directions or until tender.
- Heat a large skillet or grill pan over medium-high heat.
- Add the marinated chicken in a single layer.
- Cook for 8–10 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the pan and let it rest for 5 minutes.
- Divide the cooked cauliflower rice among four serving bowls.
- Arrange the romaine lettuce, cucumbers, tomatoes, and red onion around the bowls.
- Top each bowl with the cooked chicken.
- Sprinkle with crumbled feta cheese, and add generous spoonfuls of the tzatziki sauce.
- Garnish with fresh parsley and dill. Serve immediately with fresh lemon wedges.
Notes
Nutritional Information (Per Serving)
- Calories: 465 kcal
- Protein: 43 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Sugar: 7 g
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Cholesterol: 118 mg
- Sodium: 735 mg
