The Keto Greek Chicken Bowl is a light, satisfying meal filled with fresh Mediterranean-inspired flavors and ingredients. It's a low-carb take on the classic Greek salad, elevated to make it a main-meal worthy dish. This bowl is perfect for those hot summer days when you don't want to spend too much time over a hot stove. It's also great for meal prep lunches.
Why You'll Love This Recipe
This Greek Chicken Bowl is not only delicious, but it's also Keto, Low Carb, Gluten-Free, and Candida Friendly. It's a healthy and filling dinner option for you and your family.
Key Ingredients
Here's a breakdown of the key ingredients that make this bowl so flavorful:
- Grilled chicken: Boneless, skinless chicken breasts are marinated in a homemade Greek dressing and then grilled. Chicken thighs or tenders can also be used, depending on preference.
- Greek dressing: An oregano and red wine vinegar-forward Greek dressing acts as a marinade for the grilled chicken and is drizzled over the bowl at the end.
- Kalamata olives: These briny, savory olives add a much-appreciated richness to the dish. Black olives can be substituted based on preference.
- Tzatziki sauce: This cool, refreshing sauce is traditionally paired with gyros, but it also pairs perfectly with the grilled chicken in these Greek bowls.
- Cauliflower rice: This is the low-carb star of the dish. Frozen riced cauliflower is sauteed in extra virgin olive oil and seasoned with garlic salt, pepper, dried oregano, and fresh lemon juice.
- Lemon and Lemon Zest: Lemon adds a great flavor to so many dishes including this one.
- Feta Cheese: What comes to mind when you first think of a Greek dish? FETA!
Ingredient Variations
The simple answer is lots of things. Of course, you can add or leave out certain ingredients.
- Olives: While black olives are delicious, switching them out for Kalamata Olives is a great idea for those who like them better.
- Avocado: A lot of people love adding this ingredient.
- Quinoa: I love to make this bowl with Quinoa added to it, which with Candida, you’re allowed to have quinoa since it’s a pseudo-grain.
Preparing the Keto Greek Chicken Bowl
Here's a step-by-step guide to making your own Keto Greek Chicken Bowl:
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1. Marinating the Chicken
- Pound 2 chicken breasts to an even thickness.
- Place the chicken in a large Ziplock bag.
- In a small bowl add the following ingredients: olive oil, greek yogurt, garlic, lemon juice, paprika, oregano, salt, pepper, and lemon zest.
- Pour the marinade over your chicken. Mix the marinade and chicken together.
- Add 1/3 cup of the prepared Greek dressing/marinade, plus extra salt and pepper.
- Seal the bag and squish to coat.
- Marinate in the refrigerator for at least 30 minutes, but longer is better (up to several hours or even 24 hours for best results).
2. Preparing the Vegetables
- Chop grape or cherry tomatoes into quarters.
- Cut cucumbers into small pieces (English cucumbers can be left with the skin on).
- Take outside peel off, and cut the onion in half. Then cut into small strips, or dice them if you prefer.
- Slice black olives into quarters (make sure they are pitted).
3. Grilling the Chicken
- Heat a grill pan over high heat (or preheat a grill over high heat until it reaches at least 500 degrees).
- Turn the heat down slightly to medium-high.
- Add chicken breasts and grill until the chicken no longer sticks to the pan/grill, and there are beautiful char marks on the bottom.
- If using a grill pan, spoon some of the marinade over the top of the chicken then flip and turn heat down again slightly (skip this step if using an actual grill as the marinade will cause flare ups).
- Grill until the chicken is cooked through.
- Remove to a plate and let rest for at least 10 minutes before slicing or chopping.
4. Preparing the Cauliflower Rice
- Heat a drizzle of extra virgin olive oil in a large skillet over medium-high heat.
- Add frozen riced cauliflower.
- Season with garlic salt, pepper, and a pinch of dried oregano.
- Saute until tender, about 5 minutes.
- Squeeze in a drizzle of fresh lemon juice and stir to combine.
5. Assembling the Bowl
- Scoop cooked cauliflower rice into the bottom of 4 bowls.
- Arrange the sliced grilled chicken and remaining ingredients on top: cucumber, red onion, tomatoes, olives, feta cheese, Tzatziki sauce, and fresh herbs.
- First, sprinkle the feta then drizzle the tzatziki sauce all over everything. Feel free to add as much as you want of these two yummy ingredients.
- To your tomatoes, cucumbers, and onions add a little olive oil and sprinkle some Italian seasoning over your veggies.
Tips and Variations
- Customize your veggies: Feel free to add or subtract any vegetables based on your preferences.
- Add some heat: A pinch of red pepper flakes can add a nice kick to this dish.
- Make it a salad: If you prefer, you can skip the cauliflower rice and serve this as a salad.
- Dairy-Free Option: Are you Dairy-Free??
Nutritional Information
(Estimates only, nutrition facts do not include Tzatziki Sauce)
- Calories: 139kcal
- Carbohydrates: 15g
- Protein: 16g
- Fat: 2g
- Saturated Fat: 1g
- Polyunsaturated Fat: 0.4g
- Monounsaturated Fat: 1g
- Trans Fat: 0.01g
- Cholesterol: 36mg
- Sodium: 726mg
- Potassium: 856mg
- Fiber: 4g
- Sugar: 7g
- Vitamin A: 104IU
- Vitamin C: 82mg
- Calcium: 67mg
- Iron: 1mg
Storage Instructions
The best way to store this is in an airtight plastic or glass container. It’s the perfect leftover dish for your lunch or dinner the next day.
A Note on Greek Seasoning
In my opinion, the key to making this dish an absolute standout is a good Greek seasoning for chicken. I often make my own Greek seasoning by mixing some of these staple ingredients: salt, pepper, dried oregano, dried thyme or rosemary, garlic, paprika, and sometimes even cinnamon. You can add other herbs like parsley, marjoram, dill, peppermint or chives.
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