Low Carb Greek Chicken Bowls (Print Version)
# Ingredients:
→ Greek Chicken
01 -
2 boneless, skinless chicken breasts (or thighs)
02 -
2 tablespoons olive oil
03 -
2 tablespoons lemon juice
04 -
2 cloves garlic, minced
05 -
1 teaspoon dried oregano
06 -
1/2 teaspoon ground cumin
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
→ Bowl Base
09 -
2 cups chopped romaine lettuce (or mixed greens)
10 -
1 cup cucumber, diced
11 -
1 cup cherry tomatoes, halved
12 -
1/4 cup red onion, thinly sliced
13 -
1/4 cup Kalamata olives, sliced
14 -
1/4 cup crumbled feta cheese
15 -
1/2 small avocado, sliced
→ Tzatziki Sauce
16 -
1/2 cup Greek yogurt (or dairy-free alternative)
17 -
1/4 cup cucumber, finely grated and squeezed dry
18 -
1 clove garlic, minced
19 -
1 tablespoon lemon juice
20 -
1 tablespoon fresh dill, chopped
21 -
1/2 teaspoon salt
22 -
1 tablespoon olive oil
# Instructions:
01 -
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and black pepper. Coat the chicken breasts in the marinade and let sit for at least 15 minutes or up to overnight for more flavor.
02 -
Heat a grill pan or skillet over medium-high heat. Cook chicken for 4-5 minutes per side until fully cooked (internal temp 165°F/75°C). Let rest for 5 minutes, then slice.
03 -
In a small bowl, mix together Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and olive oil. Stir well and refrigerate until ready to use.
04 -
Divide lettuce, cucumber, cherry tomatoes, red onion, and olives into bowls. Add sliced chicken on top. Drizzle with tzatziki sauce and sprinkle with feta cheese. Add avocado slices and serve with a lemon wedge.
# Notes:
01 -
Make It Dairy-Free: Use dairy-free yogurt and skip the feta.
02 -
Low-Carb Swap: Serve over cauliflower rice instead of lettuce for extra heartiness.
03 -
Extra Flavor Boost: Add a drizzle of balsamic glaze or tahini sauce!