Name: Low-Carb Greek Chicken Bowls: 12g Net Carbs & Irresistible Flavor
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 3 tbsp olive oil; 2 tbsp fresh lemon juice; 2 tsp dried oregano; 2 cloves garlic, minced; 1 tsp sea salt; 1/2 tsp black pepper; 1 medium cucumber, diced; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1/2 cup Kalamata olives, pitted; 4 oz feta cheese, crumbled (or dairy-free alternative); Fresh dill or parsley, for garnish (optional); Tzatziki sauce, for serving (optional)

Low-Carb Greek Chicken Bowls: 12g Net Carbs & Irresistible Flavor

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These Low-Carb Greek Chicken Bowls are a quick and delicious keto meal that delivers vibrant Mediterranean flavors without the carbs. In my testing, this recipe consistently satisfies cravings with its juicy, herb-marinated chicken and crisp vegetables.

Author: Claire Monroe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
3 tbsp olive oil
2 tbsp fresh lemon juice
2 tsp dried oregano
2 cloves garlic, minced
1 tsp sea salt
1/2 tsp black pepper
1 medium cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted
4 oz feta cheese, crumbled (or dairy-free alternative)
Fresh dill or parsley, for garnish (optional)
Tzatziki sauce, for serving (optional)

Instructions

Marinate the Chicken: In a medium bowl, whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add the cubed chicken and toss until evenly coated. Let it marinate for at least 10 minutes at room temperature. (Pro tip: Marinating at room temperature, rather than cold from the fridge, allows the flavors to penetrate more effectively in a short time).
Prepare the Vegetables: While the chicken marinates, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Place them in a large mixing bowl. Adding the olives and feta now is optional; I prefer to add them later to maintain their distinct textures.
Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, reserving any excess marinade. Cook for 4-5 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown. Unlike boiling, sautéing at this temperature creates a flavorful sear.
Rest and Slice: Transfer the cooked chicken to a clean plate and let it rest for 3-4 minutes. This crucial step allows the juices to redistribute, ensuring every bite of your low-carb Greek chicken bowls is moist and tender.
Assemble the Bowls: Divide the prepared vegetable base among four serving bowls. Top with the rested, cooked chicken. Research shows that assembling vegetables on the bottom helps prevent them from getting soggy from the warm chicken.
Add Final Toppings and Serve: Generously crumble the feta cheese over each bowl and scatter the Kalamata olives. Garnish with fresh dill or parsley if using. Serve immediately with a side of tzatziki sauce for dipping or drizzling, completing your quick and delicious keto meal.

Find it online: https://thecookingjournal.com/low-carb-greek-chicken-bowls-keto/