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Low-Carb Greek Chicken Bowls

These Low-Carb Greek Chicken Bowls deliver a burst of flavor, making dinner feel like a restaurant experience with vibrant veggies and protein-packed chicken.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 5 pounds boneless, skinless chicken breasts Trim any excess fat or skin.
  • 2 tablespoons olive oil For rubbing on the chicken.
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
For the Veggies and Toppings
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup tzatziki sauce
  • 1 tablespoon lemon juice
  • 2 cups mixed greens For the base of the bowls.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Place the boneless, skinless chicken breasts on a large cutting board and trim any excess fat or skin.
  3. Pat the chicken dry with paper towels to remove moisture.
  4. In a small bowl, mix together the olive oil, dried oregano, garlic powder, onion powder, ground cumin, smoked paprika, salt, and black pepper.
  5. Rub the spice mix all over the chicken, ensuring it’s well coated.
Cooking
  1. Heat a large oven-safe skillet over medium-high heat.
  2. Sear the chicken for 2-3 minutes on each side until golden brown.
  3. Transfer the skillet with the chicken to the preheated oven.
  4. Roast for 18-20 minutes until the chicken reaches an internal temperature of 165°F (75°C).
Veggie Preparation
  1. While the chicken roasts, prepare the veggies: Dice the cucumber, halve the cherry tomatoes and add to a bowl, slice the red onion thinly and toss it in with the tomatoes, and add sliced Kalamata olives.
  2. Crumble the feta cheese over the mix and chop in the fresh parsley.
Assembly
  1. In a small bowl, combine the tzatziki sauce and lemon juice.
  2. Once the chicken is done roasting, let it rest for 5 minutes before slicing into thin strips.
  3. To assemble the bowls, place a base of mixed greens in each bowl, top with sliced chicken and the vibrant veggie mixture, and drizzle the tzatziki sauce and lemon dressing over the top.

Notes

These bowls can be stored in the fridge for about 3-4 days. Serve with a chilled glass of sparkling lemon water for a refreshing vibe. For a smokier flavor, add a bit more smoked paprika. You can switch out chicken for shrimp or tofu for a fun twist.