Low Carb Greek Chicken Bowl

Low Carb Greek Chicken Bowl is light, satisfying, and filled with fresh Mediterranean-inspired flavors and ingredients. Health goddess status = achieved!

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Mediterranean

Keyword dairy free, gluten free, low carb

Method Grilling, Stovetop

Servings

Calories 139kcal

Ingredients

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

1 scant 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 granulated sugar
1 teaspoon salt
1 garlic clove pressed or 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
Pepper
pinch dried oregano
Fresh lemon wedges

Instructions

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.

For the Grilled Chicken:

Heat a grill pan over high heat, or preheat 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.

Video

Notes

I like Good Foods Tzatziki Style Dip for drizzling onto these bowls.
Estimated nutrition information includes 1/4 cup dressing total, and does not include crumbled feta cheese nor Tzatziki sauce.

Nutrition