Low Carb Greek Chicken Bowl

Low carb Greek chicken bowl made with grilled chicken, cauliflower rice, cucumber, tomatoes, olives, feta cheese, and tzatziki sauce. This healthy Mediterranean chicken bowl is high in protein, gluten free, and perfect for meal prep, quick lunches, or easy weeknight dinners with fresh Greek flavors.

Ingredients

For the Chicken Bowl

• 2 chicken breasts (about 1 lb), pounded to an even thickness
• 1 English cucumber, quartered and chopped
• 1/2 red onion, thinly sliced
• Grape or cherry tomatoes, halved
• Kalamata olives, halved
• Crumbled feta cheese
• Tzatziki sauce
• Fresh herbs, chopped (dill or parsley)

For the Greek Dressing / Marinade

• 1 scant cup extra virgin olive oil
• 1/4 cup + 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon dried minced onion or 1/2 teaspoon onion powder
• 1 teaspoon honey or granulated sugar
• 1 teaspoon salt
• 1 garlic clove, minced or pressed
• 3/4 teaspoon dried oregano
• Black pepper, to taste

For the Cauliflower Rice

• Frozen cauliflower rice (desired amount)
• Extra virgin olive oil
• Garlic salt
• Black pepper
• Pinch of dried oregano
• Fresh lemon wedges

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Instructions

Greek Dressing / Marinade

1. Add all dressing ingredients to a jar with a tight-fitting lid. Shake well until fully combined.
2. Place the chicken breasts in a large zip-top bag. Pour in 1/3 cup of the dressing, season with extra salt and pepper, seal, and massage to coat.
3. Marinate in the refrigerator for at least 30 minutes or up to several hours.

Grilled Chicken

1. Heat a grill pan over high heat or preheat an outdoor grill to at least 500°F (260°C).
2. Add the marinated chicken and reduce heat slightly to medium-high. Grill until the chicken releases easily and char marks form.
3. If using a grill pan, spoon a little marinade over the chicken, flip, and lower the heat slightly.
4. Cook until the chicken is fully cooked through. Transfer to a plate and let rest for 10 minutes before slicing.

Cauliflower Rice

1. Heat a drizzle of olive oil in a large skillet over medium-high heat.
2. Add the frozen cauliflower rice and season with garlic salt, pepper, and dried oregano.
3. Sauté for about 5 minutes, until tender and heated through.
4. Finish with a squeeze of fresh lemon juice and stir to combine.

Assemble the Bowls

Divide the cauliflower rice among four bowls. Top with sliced grilled chicken, cucumber, red onion, tomatoes, olives, feta cheese, tzatziki, and fresh herbs. Drizzle with additional Greek dressing and serve.

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Tips

• Let the chicken rest before slicing to keep it juicy.
• Use a meat thermometer for perfect doneness (165°F / 74°C).
• Shake the dressing again before serving, as it may separate.

Variations and Substitutions

• Protein: Swap chicken for grilled shrimp or lamb.
• Dairy-free: Skip feta and use a dairy-free tzatziki alternative.
• Vegetables: Add roasted zucchini, bell peppers, or spinach.
• Rice alternative: Use quinoa or brown rice if not low carb.

FAQs

Can I make this ahead of time?
Yes, all components can be prepared in advance and stored separately for up to 3 days.

Is this recipe keto-friendly?
It’s low carb, but for strict keto, omit the honey in the dressing.

Can I cook the chicken indoors?
Yes, a grill pan or cast-iron skillet works well.

Serving Suggestions

• Serve with warm pita bread for guests not following low carb.
• Add extra lemon wedges on the side.
• Pair with a simple Greek salad or soup.

Why You’ll Love This Recipe

• Fresh Mediterranean flavors in a balanced, low carb meal
• Perfect for meal prep and healthy lunches
• Customizable with your favorite toppings
• Light yet filling and protein-packed