Description
Fresh, bold, and packed with protein, these Low Carb Greek Chicken Bowls combine marinated grilled chicken, crisp vegetables, and creamy homemade tzatziki sauce in a flavorful, satisfying dish. Perfect for lunch, dinner, or meal prep.
Ingredients
For the Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 3 tbsp olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Bowl:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, chopped
- 1/2 cup green or kalamata olives
- 1 tbsp fresh parsley (optional)
Tzatziki Sauce:
- 3/4 cup plain Greek yogurt
- 1/2 cucumber, grated and drained
- 1 clove garlic, grated
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh dill or mint
- Salt to taste
Optional:
- Crumbled feta cheese
- Pickled onions or banana peppers
- Drizzle of olive oil
Instructions
- In a bowl, whisk together all marinade ingredients. Add chicken, coat well, cover, and refrigerate for 30 minutes to 4 hours.
- In a small bowl, mix all tzatziki ingredients. Chill until ready to use.
- Heat a grill pan over medium-high heat. Grill chicken for 5–6 minutes per side or until internal temperature reaches 165°F (74°C). Let rest, then slice.
- Prep vegetables: halve tomatoes, dice cucumbers, chop onions, and remove pits from olives.
- Assemble bowls with vegetables on the base, topped with grilled chicken and a dollop of tzatziki.
- Garnish with parsley, optional feta, or pickled items. Serve immediately or store components for later.
- Prep Time: 20 minutes
- Cook Time: 12 minutes