Low Carb Greek Chicken Bowls – Fresh, Flavorful, and Satisfying

These Low Carb Greek Chicken Bowls bring big Mediterranean flavor with crisp veggies, juicy seasoned chicken, and creamy tzatziki—all without the heavy carbs. They’re simple to make, easy to customize, and great for meal prep. Think of them as a balanced bowl packed with color, texture, and protein.

Whether you’re eating low carb all the time or just want a lighter lunch, these bowls hit the spot. Plus, they’re quick enough for a weeknight and impressive enough for guests.

Low Carb Greek Chicken Bowls - Fresh, Flavorful, and Satisfying

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• For the Chicken: 1.5 pounds boneless, skinless chicken thighs or breasts (thighs stay juicier)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice (plus zest from 1 lemon)
• 3 cloves garlic, minced
• 1.5 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• For the Bowl Base: 4 cups cauliflower rice (store-bought or homemade), or mixed greens
• 1 tablespoon olive oil (for sautéing the cauliflower rice)
• Pinch of salt and pepper
• For the Toppings: 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/3 cup red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley or dill, chopped
• For the Tzatziki (Quick Version): 3/4 cup full-fat Greek yogurt
• 1/2 cup cucumber, finely grated and squeezed dry
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 small garlic clove, grated
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• Pinch of salt and pepper

Instructions

 

• Marinate the chicken: In a bowl, whisk olive oil, lemon juice and zest, garlic, oregano, cumin, smoked paprika, salt, and pepper. Add chicken and coat well. Marinate for at least 20–30 minutes, or up to 8 hours in the fridge.
• Make the tzatziki: Stir together Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper. Adjust seasoning to taste. Chill until serving so the flavors meld.
• Prep the veggies: Slice tomatoes, dice cucumber, thinly slice red onion, and halve olives. Crumble the feta and chop the herbs.
• Cook the cauliflower rice: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add cauliflower rice, season with salt and pepper, and sauté 4–6 minutes until tender with a little bite. Set aside. (If using greens, simply dress lightly with lemon and olive oil.)
• Cook the chicken: Heat a grill pan or skillet over medium-high heat. Cook chicken 4–6 minutes per side (thighs may need a touch more) until browned and cooked through. Let rest 5 minutes, then slice.
• Assemble the bowls: Divide cauliflower rice or greens between bowls. Top with sliced chicken, tomatoes, cucumber, red onion, olives, and feta. Spoon over tzatziki and finish with chopped parsley or dill.
• Taste and adjust: Add a squeeze of lemon, a drizzle of olive oil, or a sprinkle of salt if needed.

Why This Recipe Works

• Bold, fresh flavors: Lemon, garlic, and herbs infuse the chicken, while crunchy cucumbers, tomatoes, and olives keep the bowl bright and satisfying.
• Low carb without feeling restrictive: Using cauliflower rice or greens keeps carbs down but still delivers a full meal experience.
• Quick marinade, big payoff: Even 20–30 minutes of marinating adds depth, and the chicken cooks fast on a skillet or grill.
• Great for meal prep: The components store well, and you can assemble fresh bowls in minutes throughout the week.
• Highly customizable: Swap protein, tweak the veggies, and choose your base to match your taste and macros.

Ingredients

• For the Chicken:
  • 1.5 pounds boneless, skinless chicken thighs or breasts (thighs stay juicier)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (plus zest from 1 lemon)
  • 3 cloves garlic, minced
  • 1.5 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
• For the Bowl Base:
  • 4 cups cauliflower rice (store-bought or homemade), or mixed greens
  • 1 tablespoon olive oil (for sautéing the cauliflower rice)
  • Pinch of salt and pepper
• For the Toppings:
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley or dill, chopped
• For the Tzatziki (Quick Version):
  • 3/4 cup full-fat Greek yogurt
  • 1/2 cup cucumber, finely grated and squeezed dry
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 small garlic clove, grated
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • Pinch of salt and pepper

Instructions

1. Marinate the chicken: In a bowl, whisk olive oil, lemon juice and zest, garlic, oregano, cumin, smoked paprika, salt, and pepper. Add chicken and coat well.

   Marinate for at least 20–30 minutes, or up to 8 hours in the fridge.

2. Make the tzatziki: Stir together Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper. Adjust seasoning to taste. Chill until serving so the flavors meld.
3. Prep the veggies: Slice tomatoes, dice cucumber, thinly slice red onion, and halve olives.

   Crumble the feta and chop the herbs.

4. Cook the cauliflower rice: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add cauliflower rice, season with salt and pepper, and sauté 4–6 minutes until tender with a little bite. Set aside. (If using greens, simply dress lightly with lemon and olive oil.)
5. Cook the chicken: Heat a grill pan or skillet over medium-high heat.

   Cook chicken 4–6 minutes per side (thighs may need a touch more) until browned and cooked through. Let rest 5 minutes, then slice.

6. Assemble the bowls: Divide cauliflower rice or greens between bowls. Top with sliced chicken, tomatoes, cucumber, red onion, olives, and feta.

   Spoon over tzatziki and finish with chopped parsley or dill.

7. Taste and adjust: Add a squeeze of lemon, a drizzle of olive oil, or a sprinkle of salt if needed.

Keeping It Fresh

• Store components separately: Keep chicken, cauliflower rice, chopped veggies, and tzatziki in separate containers to maintain texture.
• Refrigeration: Cooked chicken and cauliflower rice keep 3–4 days in the fridge. Tzatziki stays fresh for about 3 days.
• Meal prep tip: Assemble bowls without the tzatziki and fresh herbs. Add those just before eating for the best flavor and crispness.
• Reheating: Warm chicken and cauliflower rice gently in a skillet or microwave.

  Add cold toppings after reheating to keep them crunchy.

Health Benefits

• High in protein: Chicken and Greek yogurt support muscle maintenance and help keep you full.
• Lower in carbs: Using cauliflower rice or greens cuts carbs while still offering volume and nutrients.
• Healthy fats: Olive oil and olives provide heart-healthy monounsaturated fats.
• Fiber and antioxidants: Tomatoes, cucumbers, onions, and herbs deliver vitamins, minerals, and gut-friendly fiber.
• Balanced meal: Protein, fat, and fiber work together to support steady energy and reduce cravings.

Common Mistakes to Avoid

• Skipping the marinade time: Even 20 minutes makes a big difference in flavor and tenderness.
• Overcrowding the pan: This steams the chicken instead of searing it. Cook in batches if needed.
• Watery tzatziki: Squeeze moisture from grated cucumber so the sauce stays creamy.
• Overcooking cauliflower rice: It can turn mushy fast. Aim for tender but not soft.
• Under-seasoning: Taste the final bowl and adjust salt, lemon, or herbs before serving.

Recipe Variations

• Swap the protein: Try turkey cutlets, shrimp, or salmon with the same marinade.

  For a vegetarian option, use grilled halloumi or marinated tofu.

• Different bases: Replace cauliflower rice with shredded cabbage, baby spinach, or a mix of arugula and romaine.
• Sauce twist: Add a spoon of tahini to the tzatziki for nuttiness, or swap tzatziki for lemon herb vinaigrette to lighten it further.
• Extra crunch: Add sliced radishes or roasted chickpeas (note: chickpeas add some carbs).
• Spice it up: Stir a pinch of red pepper flakes into the marinade or finish with Aleppo pepper for gentle heat.

FAQ

Can I use store-bought tzatziki?

Yes, store-bought tzatziki works fine. Check the label for added sugars and choose a brand with simple ingredients to keep it low carb.

Do I need a grill for the chicken?

No. A stovetop skillet or grill pan does the job well.

Just preheat properly to get a nice sear and cook the chicken through.

How can I make this dairy-free?

Use a coconut or almond-based yogurt for the tzatziki, or switch to a lemon herb vinaigrette. Skip the feta or use a dairy-free alternative.

What’s the best cut of chicken for this recipe?

Chicken thighs are more forgiving and stay juicy. Chicken breasts also work; just avoid overcooking and slice against the grain.

Can I freeze the chicken?

Yes.

Freeze the cooked chicken in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently. Don’t freeze the fresh veggies or tzatziki.

Is this keto-friendly?

It can be.

Keep portions of tomatoes and onions moderate, use full-fat yogurt, and stick with cauliflower rice or greens as the base.

How do I reduce sodium?

Use fewer olives and less feta, and season lightly during cooking. Add brightness with lemon juice and fresh herbs to maintain flavor.

Final Thoughts

Low Carb Greek Chicken Bowls deliver fresh, vibrant flavor with minimal fuss. With juicy marinated chicken, crisp veggies, and a creamy tangy sauce, every bite feels satisfying.

Prep the components ahead, mix and match your base, and you’ve got a dependable, healthy meal on standby. It’s the kind of bowl you’ll make once and keep coming back to—simple, colorful, and full of flavor.