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4 from 83 votes

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 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.