Low Carb Greek Chicken Bowl Recipe
This Low Carb Greek Chicken Bowl is a vibrant and healthy dish perfect for a quick and flavorful meal. It features marinated grilled chicken breast served over sautéed cauliflower rice, topped with fresh cucumbers, red onions, tomatoes, Kalamata olives, crumbled feta cheese, and a dollop of creamy tzatziki sauce. With a zesty homemade Greek dressing that doubles as a marinade, this bowl is bursting with Mediterranean flavors while keeping it low in carbohydrates.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Carb
Ingredients
Chicken and Marinade
- 2 chicken breasts (~1lb, pounded to an even thickness)
- 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 (pressed or minced)
- 3/4 teaspoon dried oregano
- Pepper (to taste)
- Additional salt and pepper (for seasoning chicken before grilling)
Vegetables and Toppings
- 1 English cucumber (quartered then chopped)
- 1/2 red onion (halved then thinly sliced)
- Grape or cherry tomatoes (halved)
- Kalamata olives (halved)
- Crumbled feta cheese
- Chopped fresh herbs: dill or parsley
- Tzatziki sauce (e.g., Good Foods brand)
- Fresh lemon wedges
Cauliflower Rice
- Frozen cauliflower rice (as much as desired)
- Extra virgin olive oil (for sautéing)
- Garlic salt (to taste)
- Pepper (to taste)
- Pinch dried oregano
- Fresh lemon juice (a drizzle)
Instructions
- Make the Greek Dressing/Marinade: Combine extra virgin olive oil, red wine vinegar, Dijon mustard, dried minced onion, honey or sugar, salt, garlic, dried oregano, and pepper in a jar with a tight-fitting lid. Shake well until all ingredients are incorporated into a smooth dressing.
- Marinate the Chicken: Place the pounded chicken breasts in a large Ziplock bag, add one-third cup of the Greek dressing/marinade along with additional salt and pepper. Seal the bag and massage to coat the chicken evenly. Refrigerate for at least 30 minutes or up to several hours for maximum flavor.
- Grill the Chicken: Preheat a grill pan over high heat or a grill to at least 500°F. Place the chicken breasts on the hot surface, reduce heat slightly to medium-high once the chicken is on. If using a grill pan, spoon some marinade over the chicken before flipping; avoid this on an open grill to prevent flare-ups. Grill until charred with nice grill marks and cooked through, about 5-7 minutes per side depending on thickness. Remove chicken and let rest for at least 10 minutes before slicing or chopping.
- Cook the Cauliflower Rice: Heat a drizzle of extra virgin olive oil in a large skillet over medium-high heat. Add frozen cauliflower rice, season with garlic salt, pepper, and a pinch of dried oregano. Sauté for about 5 minutes or until tender, stirring frequently. Finish by squeezing in fresh lemon juice and mixing well.
- Assemble the Bowls: Divide the cooked cauliflower rice evenly among four bowls. Top with sliced grilled chicken, then arrange chopped cucumber, thinly sliced red onion, halved tomatoes, Kalamata olives, crumbled feta, tzatziki sauce, and fresh herbs. Drizzle additional Greek dressing/marinade on top. Serve with fresh lemon wedges on the side for extra brightness.
Notes
- Marinate the chicken longer for deeper flavor; overnight is ideal.
- If you don’t have a grill pan or outdoor grill, the chicken can be cooked in a skillet or broiled in the oven, but grilling imparts the best flavor.
- Use fresh herbs like dill or parsley to enhance the Mediterranean taste.
- Choose a plain, Greek-style tzatziki for authenticity.
- Frozen cauliflower rice is a convenient low-carb alternative to grains and cooks quickly.
- Adjust seasoning and lemon juice at the end for perfect balance.
Find it online: https://cheftinaskitchen.com/low-carb-greek-chicken-bowl-recipe/
