Low-Carb Greek Chicken Bowls
Calories 570kcal
Ingredients
- 1 1/2 pounds chicken breasts (cut into 1-inch, 2 cm cubes, 680 g)
- 3 tablespoons olive oil (cut into 1-inch, 2 cm cubes, 680 g)
- 2 tablespoons lemon juice (cut into 1-inch, 2 cm cubes, 680 g)
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cucumber (diced
- 1 cup cherry tomatoes (cut into 1-inch, 2 cm cubes, 680 g)
- 1/2 cup diced red onions (cut into 1-inch, 2 cm cubes, 680 g)
- 1/3 cup kalamata (cut into 1-inch, 2 cm cubes, 680 g)
- 3 tablespoons olive oil (cut into 1-inch, 2 cm cubes, 680 g)
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 4 ounces feta cheese (cut into 1-inch, 2 cm cubes, 680 g)
- salt (to taste)
- 8 ounces greek yogurt (cut into 1-inch, 2 cm cubes, 680 g)
- 1/2 cucumber (minced
- 2 cloves garlic (cut into 1-inch, 2 cm cubes, 680 g)
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill (cut into 1-inch, 2 cm cubes, 680 g)
- 3 cups cauliflower rice (cut into 1-inch, 2 cm cubes, 680 g)
Instructions
- Cut the chicken into 1-inch (2 cm) cubes.
- Place in a sealable container with the remaining marinade ingredients.
- Toss to coat.
- Let the chicken marinate for at least 30 minutes.
- While the chicken is marinating make the salsa by dicing the cucumber, halving the tomatoes, and dicing the onion.
- Place into a medium bowl with the olives and toss with olive oil, vinegar, and oregano.
- Gently stir in the feta cheese.
- Taste for salt and add more if needed.
- For the Tzatziki combine the yogurt with the minced cucumber, minced garlic, lemon zest and juice, and dill in a medium bowl.
- Season with salt and pepper to your taste.
- Once the chicken has marinated heat a large skillet over medium high heat.
- Add the chicken along with the marinade in a single layer.
- Cook 4 minutes per side or until each side is golden and the chicken is cooked through.
- Remove from pan and set aside.
- Optional if using cauli-rice: Add the cauliflower rice (here's how to make cauli-rice) to the same skillet scraping up any stuck on pieces of marinade from the bottom.
- Cook just until soft.
- To assemble divide the chicken and cauliflower rice between four containers.
- Layer in the salsa and top with Tzatziki.
- These bowls will keep for 4-5 days in the refrigerator.
Nutrition
Calories: 570kcal
Originally posted 2019-02-20 17:51:28.
