The aroma of the seasoned chicken sizzling on the grill instantly transports my kitchen to a bustling Mediterranean street market. The blend of fragrant garlic, zesty lemon, and fragrant oregano fills the air, making my mouth water just thinking about it. As I carve into the tender, juicy chicken, the juices seep into the crisp, fresh vegetables and the creamy feta sprinkled generously on top. This dish is a beautiful harmony of bold flavors and vibrant textures, all without the heaviness of carbs. It’s like a little Mediterranean vacation in every bite! The tangy, savory marinade infuses the chicken with a depth of flavor that pairs perfectly with crisp cucumbers and ripe cherry tomatoes, adding a fresh, bright contrast. Each forkful offers a satisfying crunch and a burst of freshness, making it hard to put your fork down. And the best part? It’s so simple to assemble, perfect for busy weeknights or lazy weekend lunches, yet impressively flavorful enough to serve to guests. I love how the zing of lemon complements the richness of the feta and the smoky char marks from grilling, elevating each bite to a new level of deliciousness. It’s one of those meals that makes me feel healthy and indulgent all at the same time — pure comfort on a plate with a side of sunshine.
Key Ingredients in Low-Carb Greek Chicken Bowls
These ingredients come together to create a vibrant and flavorful bowl that brings a taste of the Mediterranean to your kitchen. Each one plays an essential role in building layers of taste, texture, and freshness. Let’s take a closer look at each key ingredient:
* Boneless, skinless chicken breasts
The star of the dish, the chicken is marinated in a blend of spices and olive oil, then grilled to perfection, offering a tender, juicy base for the bowl. It soaks up all the wonderful flavors and provides a satisfying protein.
* Olive oil
Essential for marinating the chicken, olive oil also helps to keep it moist while grilling. It adds a subtle richness that enhances the Mediterranean flavors.
* Dried oregano
Oregano is the herb that screams “Mediterranean”! It gives the chicken that distinct, aromatic flavor that we all crave in Greek cuisine.
* Garlic powder
A quick and easy way to bring that irresistible garlicky aroma to the chicken without the hassle of chopping fresh garlic.
* Onion powder
Another pantry staple, onion powder adds depth and savory sweetness to the marinade, balancing out the other bold spices.
* Ground cumin
Cumin gives the chicken a warm, earthy undertone that complements the bright flavors of lemon and herbs, making every bite more complex.
* Smoked paprika
This smoky, slightly sweet spice adds a gentle depth of flavor and a beautiful color to the grilled chicken.
* Salt
A pinch of salt is crucial for bringing out the natural flavors of the chicken and balancing the tangy elements like lemon and feta.
* Black pepper
Freshly cracked black pepper adds a mild heat that elevates the seasoning of the chicken, rounding out the dish’s flavor profile.
* Cucumber, diced
Crisp and refreshing, cucumber adds a cooling element to balance the richness of the chicken and feta. It provides a satisfying crunch in every bite.
* Cherry tomatoes, halved
These juicy, sweet tomatoes add brightness and acidity to the bowl, cutting through the savory flavors and adding a burst of freshness.
* Red onion, thinly sliced
Red onion gives the dish a mild sweetness and a pop of color, while its slight sharpness helps to cut through the creamy feta and tzatziki sauce.
* Kalamata olives, pitted and sliced
Briny and tangy, Kalamata olives give the bowl an authentic Mediterranean touch, adding a salty, savory contrast to the fresh vegetables.
* Crumbled feta cheese
The creamy, tangy feta is the perfect topping, bringing a salty richness that pairs beautifully with the grilled chicken and the bright veggies.
* Fresh parsley, chopped
Parsley adds a burst of color and freshness, balancing the rich flavors while providing a herby, grassy note to finish off the dish.
* Tzatziki sauce
Cool and creamy with a touch of garlic and dill, tzatziki sauce is the perfect accompaniment to the chicken, enhancing the flavors with its smooth texture and refreshing taste.
* Lemon juice
Fresh lemon juice brightens up the whole dish, adding acidity that cuts through the richness and complements the savory chicken and feta.
* Mixed greens
The base of the bowl, mixed greens provide a fresh, crisp foundation to hold all the other ingredients. They offer a light crunch and a delicate flavor that doesn’t overpower the star ingredients.
How to Make Low-Carb Greek Chicken Bowls
1. Preheat your oven to 400°F (200°C).
2. Place the boneless, skinless chicken breasts on a large cutting board.
3. Use a sharp knife to trim any excess fat or skin from the chicken breasts.
4. Pat the chicken breasts dry with paper towels to remove any moisture.
5. In a small bowl, combine the olive oil, dried oregano, garlic powder, onion powder, ground cumin, smoked paprika, salt, and black pepper.
6. Mix the spices and olive oil together until fully combined.
7. Rub the spice mixture evenly over both sides of the chicken breasts, ensuring the chicken is fully coated.
8. Heat a large oven-safe skillet over medium-high heat.
9. Once the skillet is hot, add the chicken breasts to the pan.
10. Sear the chicken for 2-3 minutes on each side, until golden brown.
11. Transfer the skillet with the chicken breasts into the preheated oven.
12. Roast the chicken in the oven for 18-20 minutes, or until the internal temperature reaches 165°F (75°C).
- While the chicken is roasting, prepare the vegetable toppings.
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Preheat your oven to 400°F (200°C).
-
Place the boneless, skinless chicken breasts on a large cutting board.
-
Use a sharp knife to trim any excess fat or skin from the chicken breasts.
-
Pat the chicken breasts dry with paper towels to remove any moisture.
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In a small bowl, combine the olive oil, dried oregano, garlic powder, onion powder, ground cumin, smoked paprika, salt, and black pepper.
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Mix the spices and olive oil together until fully combined.
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Rub the spice mixture evenly over both sides of the chicken breasts, ensuring the chicken is fully coated.
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Heat a large oven-safe skillet over medium-high heat.
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Once the skillet is hot, add the chicken breasts to the pan.
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Sear the chicken for 2-3 minutes on each side, until golden brown.
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Transfer the skillet with the chicken breasts into the preheated oven.
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Roast the chicken in the oven for 18-20 minutes, or until the internal temperature reaches 165°F (75°C).
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While the chicken is roasting, prepare the vegetable toppings.
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Slice the cucumber in half lengthwise and then dice it into small cubes.
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Halve the cherry tomatoes and set them aside in a medium bowl.
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Thinly slice the red onion and add it to the bowl with the tomatoes.
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Slice the Kalamata olives into rings and add them to the same bowl with the vegetables.
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Crumble the feta cheese and add it to the vegetable mixture.
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Chop the fresh parsley and sprinkle it over the salad mixture.
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In a small bowl, combine the tzatziki sauce and lemon juice.
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Once the chicken has finished roasting, remove it from the oven and allow it to rest for 5 minutes.
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After resting, slice the chicken into thin strips.
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To assemble the bowls, start by placing a base of mixed greens in each bowl.
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Top the greens with the sliced chicken, followed by the prepared vegetable mixture.
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Drizzle the tzatziki sauce and lemon juice dressing over the top.
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Serve immediately and enjoy your Low-Carb Greek Chicken Bowls.
- Make sure to dry the chicken breasts thoroughly before applying the spice mix for better seasoning adherence.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the spice mixture.
- You can substitute the chicken breasts with boneless, skinless thighs for a juicier option.
- For a dairy-free version, swap the feta cheese for dairy-free crumbles or omit it altogether.
- The tzatziki sauce can be made ahead and stored in the fridge for up to 3 days.
14. Slice the cucumber in half lengthwise and then dice it into small cubes.
15. Halve the cherry tomatoes and set them aside in a medium bowl.
16. Thinly slice the red onion and add it to the bowl with the tomatoes.
17. Slice the Kalamata olives into rings and add them to the same bowl with the vegetables.
18. Crumble the feta cheese and add it to the vegetable mixture.
19. Chop the fresh parsley and sprinkle it over the salad mixture.
20. In a small bowl, combine the tzatziki sauce and lemon juice.
21. Once the chicken has finished roasting, remove it from the oven and allow it to rest for 5 minutes.
22. After resting, slice the chicken into thin strips.
23. To assemble the bowls, start by placing a base of mixed greens in each bowl.
24. Top the greens with the sliced chicken, followed by the prepared vegetable mixture.
25. Drizzle the tzatziki sauce and lemon juice dressing over the top.
26. Serve immediately and enjoy your Low-Carb Greek Chicken Bowls.
Serving Suggestions for Low-Carb Greek Chicken Bowls
* Pair with a side of roasted vegetables – Roasted zucchini, bell peppers, and eggplant make the perfect complement to the chicken bowls. The caramelized edges of the veggies bring out their natural sweetness, adding a nice balance to the savory flavors in the bowl.
* Top with a sprinkle of toasted pine nuts – If you’re looking to add a bit of crunch, a handful of toasted pine nuts on top will do the trick! They offer a buttery texture and a slightly nutty flavor that takes the dish to the next level.
* Serve with a side of grilled pita – For those not following a strict low-carb diet, a warm, charred pita bread on the side is the perfect way to scoop up all those flavorful bites. It adds a wonderful chewy texture to every bite and makes the meal feel even more Mediterranean!
How to Store Low-Carb Greek Chicken Bowls
If you have leftovers (lucky you!), here’s how to store them while keeping everything fresh and delicious:
* Refrigerate the chicken and vegetables separately – Store the grilled chicken and vegetable mixture in separate airtight containers to maintain the best texture. The chicken can stay fresh for up to 3 days in the fridge, while the vegetables and feta will last for about 2 days.
* Keep the tzatziki sauce in a sealed jar – The tzatziki sauce can be stored in a separate airtight container and kept in the fridge for 3-4 days. This will help preserve its creamy texture and fresh flavor.
* Reheat with care – To enjoy the chicken at its best, reheat it gently in the microwave or on a skillet over low heat. Avoid reheating the vegetables and tzatziki together, as the sauce can separate and lose its creamy consistency.
With these simple storage tips, you can enjoy the vibrant, Mediterranean flavors of your bowls even after a busy day!
Conclusion
There you have it, a fresh, flavorful, and easy-to-make Low-Carb Greek Chicken Bowl that brings the Mediterranean right to your kitchen! With its vibrant colors, bright flavors, and that satisfying crunch from the veggies, this dish is everything you need for a quick weeknight dinner or a laid-back lunch that feels a little fancy. It’s one of those meals that feels like a treat but is still light and healthy—perfect for when you want to indulge without the guilt.
I’d love to hear how it turns out for you, or if you have any tweaks or fun additions you made along the way. If you have any questions or need a little help while putting everything together, feel free to reach out—I’m here for it! Enjoy those Mediterranean vibes, and don’t forget to save this recipe for when you’re craving something delicious and refreshing!
Low-Carb Greek Chicken Bowls
Description
A fresh, vibrant bowl filled with perfectly grilled chicken, crisp cucumbers, juicy tomatoes, and tangy feta, all drizzled with zesty olive oil and lemon. Packed with Mediterranean flavors, it’s the perfect low-carb, healthy meal that’s both satisfying and delicious!
