Discover how to make low carb Greek chicken bowls bursting with Mediterranean flavor. Juicy marinated chicken, fresh veggies, tangy feta, and creamy tzatziki come together over cauliflower rice. Perfect for meal prep, keto-friendly, and weeknight dinners!
If you’re looking for a dinner that’s both healthy and delicious, you’ve come to the right place. These low carb Greek chicken bowls are one of my go-to recipes when I want something fresh, filling, and good for the whole family.
What makes them so wonderful? Well, picture this: juicy marinated chicken, crisp cucumbers, sweet tomatoes, briny olives, and tangy feta all tucked into a bowl with creamy tzatziki on top. Instead of regular rice, we’re keeping it light with cauliflower rice, which makes the meal low carb and easy on the waistline, unlike classic dishes such as diabetic friendly chicken and rice, which are also great for balanced eating.
It’s the kind of meal that feels fancy enough for guests but simple enough for busy weeknights. And the best part? You can customize it to your taste. Let’s dig in and talk about how you can bring this Mediterranean-inspired dish to your table tonight.
Table of contents
Main Ingredients for Low Carb Greek Chicken Bowls
To build the perfect bowl, you’ll want to start with a mix of lean protein, fresh vegetables, and a flavorful base. Here are the essentials for low carb Greek chicken bowls:
- Chicken Breasts (2, about 1 lb): Pounded to an even thickness so they cook evenly and stay juicy.
- English Cucumber: Crisp, refreshing, and the perfect crunch.
- Red Onion: Adds a pop of sharp flavor that balances the creaminess of feta.
- Grape or Cherry Tomatoes: Sweet, juicy bites that brighten up every spoonful.
- Kalamata Olives: Salty and briny, these are a must for that authentic Greek flavor.
- Feta Cheese: Creamy, tangy, and the ingredient that ties it all together.
- Tzatziki Sauce: A cooling yogurt-based sauce made with cucumber, garlic, and dill. Store-bought works fine, but homemade is even better.
- Fresh Herbs (Dill or Parsley): Sprinkle these on top for color and freshness.
With the chicken as your main protein and cauliflower rice as the base, you’ll enjoy all the flavors of a classic Greek meal without the heavy carbs, similar to how recipes like low fat chicken and rice keep things light yet satisfying.
Additional Ingredients
Sometimes the magic of cooking is in the extras. While the basic recipe is already packed with flavor, here are a few optional add-ins you might love:
- Bell Peppers: Roast or sauté them for a sweet, smoky twist.
- Spinach or Romaine Lettuce: Add a leafy green layer to bulk up the bowl.
- Avocado: Creamy and nutrient-rich, it pairs beautifully with feta and tzatziki.
- Sun-dried Tomatoes: A little tangy-sweet kick that deepens the flavor.
- Chickpeas: If you’re not strictly low carb, roasted chickpeas add extra protein and crunch.
- Homemade Pickled Onions: Quick-pickled onions bring tang and brightness.
Don’t be afraid to mix and match based on what’s in your fridge. The beauty of low carb Greek chicken bowls is how customizable they are. Whether you prefer more crunch, creaminess, or color, there’s always room to experiment.
Expert Tips for the Best Low Carb Greek Chicken Bowls
Now let’s talk secrets. After making low carb Greek chicken bowls countless times, I’ve picked up a few tricks to make sure they come out perfect every single time.
- Pound the chicken: Don’t skip this step! Even thickness means the chicken cooks evenly and stays juicy.
- Marinate in advance: At least 30 minutes is good, but overnight is even better. The longer the chicken sits in that marinade, the more flavor you’ll lock in.
- Don’t overcook the chicken: Use a meat thermometer if you have one. Pull the chicken off the heat at 165°F. Dry chicken just won’t cut it in this recipe.
- Char the veggies: If you’ve got a grill pan, lightly grill your tomatoes and onions. That little bit of char adds smoky depth to the bowl.
- Use fresh herbs generously: Dill, parsley, or even mint can brighten everything. Don’t hold back.
- Season the cauliflower rice well: Cauliflower rice can be bland if you don’t give it love. Garlic salt, pepper, and a squeeze of lemon make a world of difference, just like when making flavorful bowls or stir-fries such as healthy chicken stir fry rice.
- Double up for meal prep: These bowls store beautifully in containers. Keep the chicken and veggies separate from the tzatziki to prevent sogginess.
- Serve it warm or cold: Warm chicken over hot cauliflower rice is comforting, while chilled versions make a refreshing summer lunch.
Think of this recipe as more of a flexible template than strict rules. The secret is balance: salty olives, creamy feta, juicy chicken, crunchy cucumbers, and tangy dressing all working together. When you get that mix right, every bite is heaven.
Step-by-Step Instructions
- Marinate the Chicken
In a bowl, whisk olive oil, vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper. Add chicken and let it marinate for at least 30 minutes or up to 8 hours. - Cook the Chicken
Heat a grill pan or skillet on medium-high. Cook chicken 4–5 minutes per side until golden brown and cooked through. Rest before slicing. - Prepare the Cauliflower Rice
In a skillet, heat olive oil. Add frozen cauliflower rice and sauté until tender. Season with garlic salt, pepper, oregano, and finish with lemon juice. - Chop the Veggies
Slice cucumber, halve tomatoes, thinly slice onion, and chop olives. Keep toppings fresh and ready to go. - Assemble the Bowls
Divide cauliflower rice into bowls. Add sliced chicken, fresh veggies, olives, and feta. Top with tzatziki sauce and fresh herbs.
And there you have it, a bowl of vibrant colors and bold flavors in under 30 minutes.
Additional Guide
Want to switch things up? Here are some fun variations:
- Swap the protein: Try shrimp, salmon, or lamb. Or, if you’re craving a different regional spin, check out flavorful classics like jollof rice and chicken for a West African-inspired twist.
- Make it dairy-free: Skip the feta and use a dairy-free tzatziki or hummus instead.
- Turn it into a wrap: Pile the ingredients into a low carb tortilla for an easy handheld meal.
- Add a spicy kick: Sprinkle red pepper flakes or drizzle hot sauce over the chicken for heat lovers.
- Turn it into a salad: Use crisp romaine as your base instead of cauliflower rice.
Cooking is all about making food work for you. These little swaps let you enjoy low carb Greek chicken bowls in new and exciting ways without ever getting bored.
FAQs About Low Carb Greek Chicken Bowls
Can I meal prep these bowls?
Yes! Cook the chicken and cauliflower rice in advance, just like you would for make-ahead favorites such as slow cooker chicken and rice recipes. Store in airtight containers for up to 4 days.
Is this recipe keto-friendly?
Definitely. By using cauliflower rice instead of regular rice, these bowls are low in carbs and fit into most keto meal plans.
Can I grill the chicken instead of pan-searing?
Absolutely. Grilling adds a smoky flavor that’s perfect for summer dinners.
Conclusion
There you have it, low carb Greek chicken bowls that are as tasty as they are wholesome. Juicy marinated chicken, crisp veggies, salty feta, and cool tzatziki all resting on lemony cauliflower rice. Doesn’t that sound like the kind of meal you’ll want on repeat?
Whether you’re meal prepping for the week or serving dinner to friends, this recipe strikes the perfect balance between flavor and nutrition. It’s quick, flexible, and makes healthy eating feel exciting again.
So grab your chicken, chop those veggies, and get ready to enjoy a bowl full of sunshine. And if you’re looking for more simple yet flavorful combos, don’t miss our reader favorite rice grilled chicken.
Low Carb Greek Chicken Bowls
Equipment
- Skillet
- Mixing bowl
Ingredients
Chicken & Toppings
- 2 breasts chicken ~1 lb, pounded to even thickness
- 1 English cucumber quartered then chopped
- 1/2 red onion halved then thinly sliced
- grape or cherry tomatoes halved
- kalamata olives halved
- crumbled feta cheese
- tzatziki sauce store-bought or homemade
- fresh herbs dill or parsley, chopped
Greek Dressing / Marinade
- 1 scant cup extra virgin olive oil
- 1/4 cup + 2 Tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp dried minced onion or 1/2 tsp onion powder
- 1 tsp honey or granulated sugar
- 1 tsp salt
- 1 clove garlic pressed or minced
- 3/4 tsp dried oregano
- black pepper to taste
Cauliflower Rice
- frozen cauliflower rice as much as you want
- extra virgin olive oil
- garlic salt
- pepper
- 1 pinch dried oregano
- wedges fresh lemon
Instructions
- Whisk together olive oil, red wine vinegar, Dijon, honey, garlic, oregano, salt, and pepper. Add chicken and marinate 30 minutes to 8 hours.
- Heat a grill pan or skillet over medium-high. Cook chicken 4–5 minutes per side until golden brown and cooked through. Rest, then slice.
- In a skillet, heat olive oil. Add cauliflower rice and cook 5–7 minutes until tender. Season with garlic salt, pepper, oregano, and lemon juice.
- Chop cucumber, onion, tomatoes, and olives. Keep toppings fresh and ready to assemble.
- Divide cauliflower rice into bowls. Add chicken, veggies, olives, and feta. Top with tzatziki and herbs.