Low-Carb Greek Chicken Bowls with Creamy Tzatziki

Greek Chicken Bowl (Mediterranean Style)

Serves: 4

Prep time: 25 minutes

Cook time: 20 minutes

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Ingredients

Greek Marinated Chicken

• 1½ lb boneless, skinless chicken breasts

• 3 tbsp olive oil

• 3 tbsp fresh lemon juice

• 3 cloves garlic, minced

• 1½ tsp dried oregano

• 1 tsp paprika

• ½ tsp ground cumin

• ¾ tsp salt

• ½ tsp black pepper

• 1 tbsp fresh parsley, chopped (for garnish)

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Herbed Rice Base

• 1 cup long-grain white rice (or basmati)

• 2 cups chicken broth or water

• 1 tbsp olive oil

• ½ tsp salt

• 1 tbsp fresh parsley or dill, chopped

• 1 tbsp lemon juice

Optional low-carb swap: cauliflower rice

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Bowl Toppings

• 1 cup cherry tomatoes, halved

• 1 cup English cucumber, sliced

• ½ cup Kalamata olives

• ½ cup crumbled feta cheese

• ½ small red onion, thinly sliced

• Dried oregano, for sprinkling

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Optional Sauce (Highly Recommended)

• Tzatziki or lemon-garlic yogurt sauce

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Instructions

1. Marinate the Chicken

1. In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper.

2. Add chicken breasts and coat well.

3. Marinate at least 20 minutes (up to 24 hours for best flavor).

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2. Cook the Rice

1. Rinse rice under cold water until clear.

2. Bring broth, olive oil, and salt to a boil.

3. Add rice, reduce heat to low, cover, and cook 15 minutes.

4. Remove from heat, fluff with a fork.

5. Stir in lemon juice and fresh herbs.

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3. Cook the Chicken

Stovetop or Grill Method (Best Flavor):

1. Heat grill pan or skillet over medium-high heat.

2. Add a little olive oil.

3. Cook chicken 5–6 minutes per side until golden and internal temp reaches 165°F / 74°C.

4. Rest 5 minutes, then slice into strips.

5. Sprinkle with fresh parsley.

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4. Prep the Veggies

• Slice cucumbers

• Halve tomatoes

• Thinly slice red onion

• Crumble feta

• Rinse olives if very salty

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5. Assemble the Bowls

1. Spoon herbed rice into each bowl.

2. Add sliced chicken.

3. Arrange tomatoes, cucumbers, olives, red onion, and feta in sections.

4. Sprinkle lightly with dried oregano and cracked black pepper.

5. Add tzatziki or drizzle olive oil + lemon juice if desired.

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Pro Tips

• Juiciest chicken: Don’t overcook—pull at 165°F and rest.

• Extra Greek flavor: Finish with a drizzle of high-quality olive oil.

• Meal prep friendly: Store components separately up to 4 days.

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Variations

• Low-carb: Use cauliflower rice

• Spicy: Add chili flakes or harissa to the chicken

• Vegetarian: Swap chicken for grilled halloumi or chickpeas

• Dairy-free: Skip feta, add avocado