Low Carb Greek Chicken Bowls
Juicy marinated chicken, fresh veggies, feta, and creamy tzatziki served over cauliflower rice. These low carb Greek chicken bowls are perfect for meal prep or a quick healthy dinner.
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.
Notes
Meal prep friendly! Keep chicken and veggies separate from tzatziki when storing. Add fresh herbs just before serving.
