Low-Carb Greek Chicken Bowls

Low-Carb Greek Chicken Bowls

45 minutes
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 lemon ,
  • 1 tablespoon lemon juice ,
  • 2 tablespoons fresh dill (cut into 1-inch, 2 cm cubes, 680 g)
  • salt ,
  • pepper ,
  • 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.

Article Categories:
Uncategorized

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Don't Miss! random posts ..