Low-Carb Greek Chicken Bowls

The vibrant, zesty flavors of Low-Carb Greek Chicken Bowls create an explosion of Mediterranean goodness in every bite. Juicy marinated chicken nestled on a bed of crisp vegetables with tangy feta and creamy tzatziki – this dish brings together the classic tastes of Greece while keeping carbs surprisingly low. Perfect for meal prep or a quick weeknight dinner, these Low-Carb Greek Chicken Bowls offer a refreshing alternative to heavy meals without sacrificing flavor. You’ll learn how to create a perfectly balanced bowl that’s as nutritious as it is delicious.

Why You’ll Love This Recipe

These Low-Carb Greek Chicken Bowls are about to become your new favorite meal for so many reasons. First, they deliver incredible flavor with minimal effort – the marinade does most of the work for you, infusing the chicken with lemon, garlic, and oregano. The contrast between the warm, tender chicken and the cool, crisp vegetables creates a textural paradise in every bite.

The versatility is unmatched – you can customize your bowl based on what’s in your fridge, making it perfect for using up leftover vegetables. Best of all, these Greek chicken protein bowls come together in about 30 minutes, making them ideal for busy weeknights when you want something nutritious but don’t have hours to spend in the kitchen.

For those following keto or low-carb eating plans, this recipe keeps carbs in check while delivering ample protein and healthy fats. The vibrant colors make for a beautiful presentation, proving that healthy eating can be as visually appealing as it is satisfying.

Ingredients

For the Chicken:

• 1.5 pounds (680g) boneless, skinless chicken breasts
• 3 tablespoons (45ml) extra virgin olive oil
• 2 tablespoons (30ml) fresh lemon juice
• 3 cloves garlic, minced
• 1 tablespoon (3g) dried oregano
• 1 teaspoon (5g) salt
• ½ teaspoon (1g) black pepper

For the Bowls:

• 4 cups (200g) chopped romaine lettuce
• 1 large cucumber (about 300g), diced
• 1 pint (300g) cherry tomatoes, halved
• 1 red bell pepper (about 150g), diced
• ½ red onion (about 75g), thinly sliced
• ¾ cup (120g) kalamata olives, pitted
• ¾ cup (150g) feta cheese, crumbled
• 1 cup (250g) tzatziki sauce (store-bought or homemade)
• 1 tablespoon fresh dill, chopped
• Lemon wedges for serving

The foundation of these Mediterranean chicken bowls is high-quality olive oil – a fruity, extra virgin variety will elevate the marinade. For the tzatziki, full-fat Greek yogurt creates the creamiest texture that perfectly balances the spiced chicken.

Pro Tips

Achieving the perfect Low-Carb Greek Chicken Bowls comes down to a few critical techniques:

Marination Magic: For maximum flavor penetration, marinate your chicken for at least 30 minutes, but ideally 2-4 hours. If you’re short on time, use a fork to prick the chicken breasts all over before marinating – this allows the flavors to penetrate more quickly. The acid in the lemon juice also helps tenderize the meat for an incredibly juicy result.

Temperature Control: For perfectly cooked chicken, bring it to room temperature before cooking (about 15 minutes on the counter). This ensures even cooking throughout. Use a meat thermometer to cook the chicken to exactly 165°F (74°C) – any higher and you risk dry chicken. Once cooked, let the chicken rest for 5-10 minutes before slicing to allow the juices to redistribute.

Component Preparation: Prep all your vegetables while the chicken marinates, keeping them separate until assembly. This prevents soggy vegetables and ensures each component maintains its distinct texture. For the crispest cucumbers, salt them lightly and let them sit for 10 minutes, then pat dry – this removes excess moisture and intensifies their crunch.

Instructions

Step 1: Marinate the Chicken

In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper, whisking until well blended. Add chicken breasts to the marinade, turning to coat completely. Cover and refrigerate for at least 30 minutes, though 2-4 hours will give you even more flavor. While the chicken marinates, you can prepare the rest of your bowl ingredients.

Step 2: Cook the Chicken

Remove the chicken from the refrigerator about 15 minutes before cooking to take the chill off. Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook for 5-7 minutes per side until the internal temperature reaches 165°F (74°C). The outside should have a nice golden crust while the inside remains juicy. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.

Step 3: Prepare Bowl Components

While the chicken rests, arrange your bowl components for easy assembly. Divide the chopped romaine lettuce among four bowls to create a base. Arrange the diced cucumber, halved cherry tomatoes, diced red bell pepper, sliced red onion, and kalamata olives in sections around each bowl. This creates a visually appealing presentation and allows each person to mix their bowl as desired.

Step 4: Assemble and Serve

Slice the rested chicken against the grain into strips and divide evenly among the four bowls. Sprinkle each bowl with crumbled feta cheese and add a generous dollop of tzatziki sauce in the center. Garnish with fresh dill and serve with lemon wedges on the side for an extra burst of brightness. For the best flavor experience, drizzle a little extra olive oil over the finished bowls just before serving.

Variations

Vegetarian Greek Bowls: Replace the chicken with marinated and roasted portobello mushrooms or 2 cups of roasted chickpeas tossed in the same Greek seasonings. The chickpeas add protein while maintaining the low-carb profile, and their texture provides a satisfying alternative to meat.

Mediterranean Cauliflower Rice Bowls: For an even lower-carb option, replace the bed of lettuce with cauliflower rice sautéed with a little olive oil, garlic, and lemon zest. This creates a warm base that absorbs the flavors of the other ingredients beautifully, making these Greek-style chicken bowls perfect for cooler months.

Spicy Greek Bowls: Add a kick by incorporating 1 teaspoon of crushed red pepper flakes into the chicken marinade and serving with a side of spicy garlic sauce (mix Greek yogurt with minced garlic, cayenne pepper, and a splash of hot sauce). This variation adds an unexpected heat that contrasts wonderfully with the cool vegetables.

Storage and Serving

These Low-Carb Greek Chicken Bowls can be stored in the refrigerator for up to 3 days if components are kept separate. Store the tzatziki sauce in a separate container from the vegetables and chicken to maintain freshness. The chicken can be enjoyed cold or quickly reheated in a microwave for 30-45 seconds.

For meal prep, portion all components except the tzatziki into divided containers and add the sauce just before eating. To refresh leftovers, add a squeeze of fresh lemon juice and a sprinkle of fresh herbs.

Serve these Greek bowls alongside warm pita bread for family members who aren’t following a low-carb diet. For a complete meal experience, pair with a light, crisp white wine like Assyrtiko or a refreshing cucumber-infused water. These bowls also make excellent lunch options for work or school – simply pack components separately and assemble just before eating.

FAQs

Can I make these bowls ahead of time?
Yes! You can prep all components up to 2 days in advance. Store everything separately and assemble just before serving for the freshest result. The chicken can be marinated overnight for even deeper flavor.

How can I make this recipe dairy-free?
Replace the feta cheese with dairy-free feta alternative or cubed avocado for creaminess. For the tzatziki, use coconut yogurt instead of Greek yogurt, adding a little extra lemon juice to maintain tanginess.

What’s the best way to warm leftover chicken without drying it out?
Slice the chicken before storing, then reheat gently in a covered dish with a teaspoon of water in the microwave for 30-45 seconds. Alternatively, enjoy it cold – it’s delicious both ways!

Can I substitute another protein for chicken?
Absolutely! Shrimp works wonderfully with the same marinade (cook for just 2 minutes per side). For a vegetarian option, try firm tofu or tempeh marinated and pan-fried until golden.

How can I make this recipe even lower in carbs?
Reduce the cherry tomatoes and red bell pepper quantities by half, and increase the olives and feta portions. This shifts the carb-to-fat ratio further toward keto-friendly macros without sacrificing the Mediterranean flavor profile.

Conclusion

These Low-Carb Greek Chicken Bowls are comfort food at its finest — fresh, vibrant, and satisfying without weighing you down. The harmony of zesty marinated chicken, crisp vegetables, tangy feta, and creamy tzatziki creates a symphony of Mediterranean flavors that nourish both body and soul. It’s the kind of dish that proves healthy eating can be incredibly delicious, making it perfect for both weeknight family dinners and meal prep for busy professionals. Whether you’re following a low-carb lifestyle or simply love fresh, flavorful food, these bowls deliver an authentic taste of Greece without the passport.

Print