Low-Carb Greek Chicken Bowls (Gluten-Free)
Flavorful marinated chicken served with a creamy cucumber sauce, fresh veggies, and a tangy herb dressing in a healthy, low-carb bowl.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free, Low-Carb
Ingredients
Scale
1 lb. chicken breast, boneless, skinless, cut into cubes
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tbsp Greek seasoning
1/4 tsp sea salt
8 oz. plain full-fat Greek yoghurt
1/2 medium Persian cucumber, grated
2 cloves garlic, grated
Zest of 1 lemon
1 tbsp fresh lemon juice
2 tbsp fresh dill, minced
Sea salt and black pepper to taste
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp fresh oregano, minced
Sea salt to taste
1 large Persian cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/3 cup Kalamata olives, pitted
4 oz. feta cheese, crumbled
Instructions
- Combine chicken, 3 tbsp oil, 2 tbsp lemon juice, 1 tbsp vinegar, Greek seasoning, and 1/4 tsp salt in a container. Marinate 30+ mins.
- For the sauce: Mix yoghurt, grated cucumber, garlic, zest, 1 tbsp lemon juice, dill, salt, and pepper. Refrigerate.
- Cook chicken in a hot skillet with marinade for 3-4 mins per side until internal temp reaches 165°F.
- Whisk 3 tbsp oil, 1 tbsp vinegar, oregano, and salt for the dressing.
- Assemble bowls with chicken, diced cucumber, tomatoes, onion, olives, and feta. Drizzle with dressing and top with sauce.
Notes
- For best flavor, marinate chicken overnight.
- Store components separately for meal prep.
- Make dairy-free by using coconut yoghurt and omitting feta.
Nutrition
- Serving Size: 1 bowl
- Calories: 473 kcal
- Sugar: 5 g
- Sodium: 806 mg
- Fat: 33 g
- Saturated Fat: 9 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 105 mg