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Low-carb Greek chicken bowls with sliced marinated chicken, homemade tzatziki, crumbled feta, cherry tomatoes, and Kalamata olives

Low-Carb Greek Chicken Bowls

Fresh and flavorful low-carb Greek chicken bowls with juicy marinated chicken, homemade tzatziki, Kalamata olives, crumbled feta, and a lemon oregano dressing. High protein, keto-friendly, and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinate Time 30 minutes
Total Time 20 minutes
Servings: 2 portions
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 tbsp olive oil for marinade
  • 2 tbsp fresh lemon juice for marinade, freshly squeezed
  • 1 tbsp red wine vinegar for marinade
  • 1 tbsp Greek seasoning check label if avoiding gluten
  • sea salt to taste
  • 1 cup plain full-fat Greek yogurt for tzatziki
  • 1 Persian cucumber grated and squeezed completely dry, for tzatziki
  • 2 garlic cloves minced, for tzatziki
  • lemon zest and juice to taste, for tzatziki
  • fresh dill to taste, for tzatziki
  • salt and pepper to taste, for tzatziki
  • cherry tomatoes halved, for topping
  • red onion thinly sliced, for topping
  • Kalamata olives for topping
  • crumbled feta cheese for topping
  • diced cucumber for topping
  • 2 tbsp olive oil for dressing
  • 1 tbsp red wine vinegar for dressing, check label if avoiding gluten
  • 1/2 tsp dried oregano for dressing
  • pinch of salt for dressing

Equipment

  • Cast iron skillet
  • Mixing bowls
  • Meat thermometer

Method
 

  1. Combine chicken breasts with olive oil, lemon juice, red wine vinegar, Greek seasoning, and sea salt in a sealable container. Marinate for at least 30 minutes at room temperature or overnight in the refrigerator for deepest flavor.
  2. Grate the Persian cucumber, wrap in a clean kitchen towel, and squeeze firmly until very little moisture remains. Mix with Greek yogurt, minced garlic, lemon zest, lemon juice, fresh dill, salt, and pepper. Stir until smooth, cover, and refrigerate until serving.
  3. Heat a cast-iron skillet over medium-high heat for about 5 minutes. Cook marinated chicken for 3 to 4 minutes per side until deeply browned. Confirm internal temperature reads 165 degrees F with a meat thermometer. Rest for 3 to 5 minutes before slicing.
  4. Whisk together olive oil, red wine vinegar, dried oregano, and a pinch of salt in a small bowl. Taste and adjust seasoning.
  5. Slice the rested chicken and divide among serving bowls. Top with diced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta. Drizzle dressing over everything.
  6. Add a generous spoonful of chilled tzatziki on top of each bowl just before serving. Serve immediately.

Notes

Marinate chicken overnight for deepest flavor. Always squeeze grated cucumber completely dry before adding to tzatziki. Use a meat thermometer to confirm 165 degrees F internal temperature. Store all components separately in the refrigerator for up to 3 days for easy meal prep assembly.