This Low Carb Greek Chicken Bowl is a fresh, flavorful meal packed with juicy chicken, crisp cucumber, tomatoes, Kalamata olives, feta, creamy tzatziki, and cauliflower rice. Everything is finished with a tangy homemade Greek dressing that doubles as a chicken marinade, making this bowl both simple and full of Mediterranean flavor.
Why You’ll Love This Recipe
- Fresh and flavorful: Bright herbs, tangy feta, juicy tomatoes, and a zesty Greek dressing create plenty of flavor.
- Low in carbs: Cauliflower rice replaces traditional grains while keeping the bowl hearty.
- Simple to prepare: One dressing works as both a marinade and a flavorful finishing sauce.
- Family-friendly: Everyone can build their own bowl with their favorite toppings.
- Perfect for meal prep: The chicken and vegetables can be prepared ahead for easy lunches and dinners.
Ingredients
- 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 dill or parsley, chopped
For the Greek Dressing/Marinade
- 1 scant cup extra virgin olive oil
- 1/4 cup plus 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, pressed or minced
- 3/4 teaspoon dried oregano
- Black pepper, to taste
For the Cauliflower Rice
- Frozen cauliflower rice, as needed
- Extra virgin olive oil
- Garlic salt
- Black pepper
- A pinch of dried oregano
- Fresh lemon wedges
Instructions
- Make the Greek dressing: Add the olive oil, red wine vinegar, Dijon mustard, dried onion, honey or sugar, salt, garlic, oregano, and black pepper to a jar with a tight-fitting lid.
- Shake well: Secure the lid and shake vigorously until the dressing is thoroughly combined.
- Marinate the chicken: Place the chicken breasts in a suitable dish or container and coat with some of the Greek dressing. Let the chicken marinate before cooking.
- Cook the chicken: Cook the marinated chicken until golden on the outside and fully cooked in the center. Let it rest briefly, then slice into strips.
- Prepare the vegetables: Combine the chopped cucumber, red onion, tomatoes, and Kalamata olives.
- Cook the cauliflower rice: Heat a little olive oil in a skillet. Add the frozen cauliflower rice and season with garlic salt, pepper, and oregano. Cook until tender and heated through.
- Build the bowl: Add cauliflower rice to each bowl and top with sliced chicken, vegetables, feta, tzatziki, and fresh dill or parsley.
- Finish and serve: Drizzle with additional Greek dressing and serve with fresh lemon wedges.
Tips & Tricks
- Pound the chicken breasts to an even thickness so they cook more evenly.
- Don’t skip the resting time after cooking the chicken. It helps keep the meat juicy when sliced.
- Shake the dressing thoroughly before using it so the oil and vinegar are well combined.
- Use fresh dill or parsley for a bright herbal finish.
- If you prefer a stronger garlic flavor, add a little extra fresh garlic to the dressing.
- For an even lower-sugar option, use a sugar-free sweetener in place of honey or sugar.
- Cauliflower rice can be cooked ahead and reheated when you’re ready to assemble the bowls.
- Adjust the amount of feta and tzatziki to suit your taste.
Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes, plus optional marinating time
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean / Greek-inspired
- Difficulty: Easy
- Dietary Notes: Low-carb, halal-friendly
Notes
For a heartier bowl, increase the amount of chicken or cauliflower rice. You can also add extra cucumber, tomatoes, olives, or feta depending on your preferences.
For meal prep, keep the warm cauliflower rice and chicken separate from the fresh vegetables, tzatziki, and dressing until serving. Lemon wedges can be added just before eating for extra brightness.
Nutrition
Approximate per serving:
- Calories: 520
- Protein: 36g
- Carbohydrates: 12g
- Fat: 38g
Nutrition will vary depending on the amount of dressing, feta, tzatziki, and cauliflower rice used.
FAQ
1. What is a Low Carb Greek Chicken Bowl made of?
A Low Carb Greek Chicken Bowl combines cooked Greek-style chicken with cauliflower rice, cucumber, tomatoes, red onion, Kalamata olives, feta cheese, tzatziki, and a tangy Greek dressing.
2. Is this Greek chicken bowl keto-friendly?
It can fit into a keto-style eating plan when you use a low-sugar tzatziki and dressing and keep the honey or sugar to a minimum or replace it with a suitable sugar-free alternative.
3. Can I make this chicken bowl ahead of time?
Yes. Prepare the chicken, cauliflower rice, vegetables, and dressing ahead of time. Store the components separately and assemble the bowl when ready to eat.
4. What can I use instead of cauliflower rice?
For a low-carb option, you can use chopped cauliflower or another suitable low-carb vegetable base. If you are not following a low-carb diet, traditional rice or quinoa can also work.
5. What sauce goes well with a Mediterranean chicken bowl?
Creamy tzatziki is an excellent choice. The homemade Greek dressing also adds a bright, tangy flavor to the finished bowl.
Storage
Refrigerator: Store cooked chicken and cauliflower rice in airtight containers for up to 3–4 days. Keep fresh vegetables, feta, tzatziki, and dressing stored separately when possible.
Freezer: Freeze cooked chicken and cauliflower rice separately for up to about 2–3 months for best quality. Fresh vegetables, feta, and tzatziki are best prepared fresh.
Reheating: Reheat the chicken and cauliflower rice gently in the microwave or in a skillet until heated through. Add the fresh toppings, tzatziki, dressing, and lemon after reheating.
Similar Recipes
Low Carb Greek Chicken Bowl
Ingredients
- 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 dill or parsley chopped
For the Greek Dressing/Marinade
- 1 scant cup extra virgin olive oil
- 1/4 cup plus 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 pressed or minced
- 3/4 teaspoon dried oregano
- Black pepper to taste
For the Cauliflower Rice
- Frozen cauliflower rice as needed
- Extra virgin olive oil
- Garlic salt
- Black pepper
- A pinch of dried oregano
- Fresh lemon wedges
Instructions
- Make the Greek dressing: Add the olive oil, red wine vinegar, Dijon mustard, dried onion, honey or sugar, salt, garlic, oregano, and black pepper to a jar with a tight-fitting lid.
- Shake well: Secure the lid and shake vigorously until the dressing is thoroughly combined.
- Marinate the chicken: Place the chicken breasts in a suitable dish or container and coat with some of the Greek dressing. Let the chicken marinate before cooking.
- Cook the chicken: Cook the marinated chicken until golden on the outside and fully cooked in the center. Let it rest briefly, then slice into strips.
- Prepare the vegetables: Combine the chopped cucumber, red onion, tomatoes, and Kalamata olives.
- Cook the cauliflower rice: Heat a little olive oil in a skillet. Add the frozen cauliflower rice and season with garlic salt, pepper, and oregano. Cook until tender and heated through.
- Build the bowl: Add cauliflower rice to each bowl and top with sliced chicken, vegetables, feta, tzatziki, and fresh dill or parsley.
- Finish and serve: Drizzle with additional Greek dressing and serve with fresh lemon wedges.
Notes
Conclusion
This Low Carb Greek Chicken Bowl is an easy way to bring bright Mediterranean-inspired flavors to the dinner table without relying on a traditional grain base. Juicy chicken, crunchy vegetables, salty feta, creamy tzatziki, and tangy Greek dressing come together beautifully over seasoned cauliflower rice. It’s fresh, satisfying, and simple enough for a weeknight meal.