We have officially reached the dog days of summer here in the heart of the Midwest! It is, as the kids and I call it, hot tamales out there – WOOF.
That said, the desire to stand over the stove cooking is low at the moment and so I’m grateful for Low Carb Greek Chicken Bowls which, ok, are part sizzling and saute, but mostly chilled, fresh, and super refreshing. You are going to love this light yet filling, low carb take on the classic Greek Salad. It keeps me full for HOURS!
A classic Greek salad contains chopped vegetables, olives, and cheeses drizzled with Greek vinaigrette. It’s fresh, fork busting, and fairly irresistable, though I decided to take things up a notch and make it main-meal worthy with a few tasty additions. Here’s what you’ll need:
- Fresh vegetables: Grape or cherry tomatoes, English cucumbers, and thinly sliced red onions check the fresh veggie boxes in this Greek Chicken Bowl.
- Kalamata olives: kalamata olives are briny, savory, and provide a much appreciated richness to this dish. I like Mezzetta brand pitted Greek olives, which are gluten free.
- Greek dressing: An oregano and red wine vinegar-forward Greek dressing not only acts as a marinade for the grilled chicken, but is drizzled over the bowl at the end. It’s wonderfully tangy and bright.
- Grilled chicken: boneless skinless chicken breasts are marinated in the homemade Greek dressing then grilled indoors or out – whatever’s easiest for you! Feel free to make ahead of time then serve cold in these bowls.
- Tzatziki sauce: Tzatziki sauce is best known for being paired with gyros, but that cool, refreshing flavor also pairs perfectly with the sizzling grilled chicken in these Greek bowls. Feel free to make homemade, though I love this vegan Tzatziki style dip. My Whipped Feta Dip would also be perfection!
- Fresh herbs: chop fresh dill or parsley for sprinkling on top of these bowls to add a burst of freshness to each bite.
- Cauliflower rice: Ahh, the low carb star of Low Carb Greek Chicken Bowls. Frozen riced cauliflower is sauteed in extra virgin olive oil and simply seasoned with garlic salt, pepper, a pinch of dried oregano, plus a drizzle of fresh lemon juice. It’s a light, low carb and healthy anchor for these chicken bowls.
The PERFECT Meal Prep Dish
Not only am I loving a Greek Chicken Bowl for a feel good dinner that beats the heat, but it’s perfect for meal prep lunches! Layer all the ingredients in a Pyrex or gladware container, or mason jar, as you would in a bowl, then refrigerate for 3-4 days. Grab and devour for a refreshing lunch on the go — no reheating necessary.
Cauliflower rice is great for meal prep lunches because, unlike cooked white rice, it stays nice and soft after being refrigerated. Ok enough gabbing, more eating — you are going to LOVE these Low Carb Greek Chicken Bowls. Let’s do this!
How to Make Greek Chicken Bowl
Start by making the Greek dressing / chicken marinade which are one and the same. To a jar with a tight fitting lid shake together:
- Extra virgin olive oil
- Red wine vinegar
- Dijon mustard
- Honey or white sugar
- Dried herbs and seasonings: dried oregano, onion powder, salt, pepper
Next pound 2 chicken breasts — about 1lb total — to an even thickness. I lay the chicken breasts on a dedicated meat cutting board, cover with Glad Press ‘n Seal, then use a meat mallet to pound until the chicken is even, which ensures it will grill uniformly.
Add the chicken to a large Ziplock bag then add 1/3 cup of the prepared Greek dressing/marinade, plus extra salt and pepper. Seal then squish to evenly coat, and then place in the refrigerator to marinate for 30 minutes or up to several hours.
When it’s time to cook, heat a grill pan over high heat until screaming hot, then turn the heat down slightly, add the chicken, and grill until the chicken breasts no longer stick to the bottom of the pan / release easily. Spoon some of the marinade from the bag over the top of the chicken breasts then flip, turn the heat down a little bit more, and grill on the second side until the chicken is cooked through.
Alternatively you could use a regular gas or charcoal grill to cook the chicken — you’ll want to skip the step of spooning the marinade over the chicken before flipping as that will cause a flare up.
While the chicken is grilling, saute frozen riced cauliflower in a drizzle of extra virgin olive oil, seasoning with garlic salt, dried oregano, pepper, plus a drizzle of fresh lemon juice. Scoop into bowls then top with sliced or diced grilled chicken plus all the classic Greek salad goodies: fresh tomatoes, cucumbers, red onions, and herbs, kalamata olives, and cool and creamy tzatziki sauce. Drizzle more of the Greek dressing on top then dig in and DEVOUR.
I hope you love these fresh and healthy Low Carb Greek Chicken Bowls – enjoy, enjoy!
More Filling Bowl Recipes
- Vietnamese Style Caramelized Pork Bowls
- Steak and Potato Bowls
- Potsticker Noodle Bowls
- Homemade Burrito Bowls
- Mediterranean Chicken Bowls
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Low Carb Greek Chicken Bowls
Low Carb Greek Chicken Bowl is light, satisfying, and filled with fresh Mediterranean-inspired flavors and ingredients. Health goddess status = achieved!
- 2 chicken breasts (~1lb), pounded to an even thickness
- 1 English cucumber, quartered then chopped
- 1/2 red onion, halved then thinly sliced
- Grape or cherry tomatoes, halved
- Kalamata olives, halved
- Crumbled feta cheese
- Tzatziki sauce (I like Good Foods brand)
- Chopped fresh herbs: dill or parsley
- For the Greek Dressing/Marinade
- scant 1 cup extra virgin olive oil
- 1/4 cup + 2 Tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon dried minced onion OR 1/2 teaspoon onion powder
- 1 teaspoon honey OR white sugar
- 1 teaspoon salt
- 1 garlic clove, microplaned, pressed, or very finely minced
- 3/4 teaspoon dried oregano
- pepper, to taste
- For the Cauliflower Rice:
- Frozen cauliflower rice (as much as you want)
- Extra virgin olive oil
- Garlic salt
- Pinch dried oregano
- Fresh lemon wedges
- For the Greek Dressing/Marinade: Combine all ingredients in a jar with a tight fitting lid then shake until well combined.
- Place chicken breasts in a large Ziplock bag then add 1/3 cup Greek dressing/marinade, plus additional salt and pepper, then seal the bag and squish to coat. Marinate in the refrigerator for 30 minutes or up to several hours.
- Heat a grill pan over high heat, or pre-heat a grill over high heat until it reaches at least 500 degrees. Add chicken breasts then turn heat down slightly to medium-high and grill until the chicken no longer sticks to the pan/grill, and there are beautiful char marks on the bottom. If using a grill pan, spoon some of the marinade over the top of the chicken then flip and turn heat down again slightly. (Skip this step if using an actual grill as the marinade will cause flare ups.) Grill until the chicken is cooked through then remove to a plate and let rest for at least 10 minutes before slicing or chopping.
- For the Cauliflower Rice: heat a drizzle of extra virgin olive oil in a large skillet over medium-high heat. Add frozen riced cauliflower then season with garlic salt, pepper, and a pinch of dried oregano and saute until tender, 5 minutes. Squeeze in a drizzle of fresh lemon juice and stir to combine.
- Scoop cooked cauliflower rice into the bottom of 4 bowls then arrange the sliced grilled chicken and remaining ingredients on top: cucumber, red onion, tomatoes, olives, feta cheese, Tzatziki sauce, and fresh herbs. Drizzle with extra Greek dressing/marinade then serve.
- I like Good Foods Tzatziki Style Dip for drizzling onto these bowls.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.