Low Carb Greek Chicken Bowls

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When I first made these Low Carb Greek Chicken Bowls, I wasn’t expecting to crave them again the next day. But there’s something about that burst of oregano-garlic marinade on the grilled chicken, the creamy punch of homemade tzatziki, and the way the cucumbers stay crisp even hours later that pulled me right back in. It feels indulgent, like something you’d grab at a fancy Mediterranean deli, but it’s quick, healthy, and completely satisfying.

I love meals that are all-in-one but still feel fresh and vibrant. This one is protein-packed, loaded with fiber, and full of bold Greek flavors. It doesn’t feel like you’re giving anything up by skipping the carbs. The cauliflower rice base soaks in all the savory juices while the toppings stay bright and cool. That contrast is magic.

These bowls have also become my go-to meal prep favorite. I can make everything on a Sunday and enjoy it for days without getting bored. It travels well, reheats beautifully (except the fresh toppings, which I keep separate), and keeps me on track during busy weeks.

Why You’ll Love This Low Carb Greek Chicken Bowls

You’ll love this dish because it combines the best parts of Greek cuisine into a single, convenient bowl that feels hearty without being heavy. The chicken is juicy and full of tangy, herbaceous flavor. Each component adds something unique: creamy feta, crisp cucumbers, briny olives, and that homemade tzatziki that pulls it all together. Plus, it’s naturally low in carbs and high in protein, perfect for anyone following a keto or low-carb lifestyle. Whether you need a quick dinner or a satisfying meal prep lunch, these bowls hit all the marks.

Ingredients

Chicken thighs or breasts: The main protein of the bowl, marinated in Greek spices to deliver flavor and tenderness. Chicken thighs are juicier, but breasts work well if you want a leaner option.

Greek yogurt: Essential for the marinade and the homemade tzatziki, it tenderizes the chicken and adds a creamy, tangy richness.

Lemon juice and zest: Brings brightness and acidity, cutting through the richness of the meat and dairy.

Garlic: Provides the bold, savory backbone to both the marinade and the tzatziki sauce.

Dried oregano: A defining Greek herb, it gives the chicken that classic Mediterranean flavor.

Cucumber: Cool and crisp, it adds freshness to the bowl and is a key ingredient in tzatziki.

Cauliflower rice: The low-carb substitute for traditional rice that soaks up the juices without the carbs.

Cherry tomatoes: Bursty and sweet, they balance out the savory notes.

Kalamata olives: Offer saltiness and depth that enhances the Greek flavor profile.

Feta cheese: Crumbly and tangy, it adds creaminess and a punch of flavor to every bite.

Olive oil: Used in the marinade and for drizzling, it adds richness and rounds out the flavor.

Fresh dill and mint: These herbs brighten the tzatziki and elevate the bowl’s aroma.

How to Make Low Carb Greek Chicken Bowls

Step 1: Marinate the Chicken

In a bowl, mix Greek yogurt, lemon juice, lemon zest, minced garlic, oregano, and olive oil. Coat the chicken thoroughly and let it marinate for at least 30 minutes, preferably overnight.

Step 2: Make the Tzatziki

Grate cucumber and squeeze out excess moisture. Mix with Greek yogurt, minced garlic, olive oil, chopped dill and mint, and a touch of lemon juice. Chill until ready to serve.

Step 3: Cook the Chicken

Grill or sear the marinated chicken over medium-high heat until golden brown and fully cooked through. Let it rest before slicing.

Step 4: Prepare the Cauliflower Rice

Sauté cauliflower rice in olive oil with a pinch of salt and oregano until tender and lightly golden.

Step 5: Assemble the Bowls

In each bowl, add a base of cauliflower rice. Top with sliced chicken, halved cherry tomatoes, cucumber slices, kalamata olives, crumbled feta, and a generous scoop of tzatziki.

Step 6: Drizzle and Serve

Finish with a light drizzle of olive oil and a squeeze of fresh lemon juice. Serve immediately or pack for meal prep.

Recipe Variations and Possible Substitutions

You can easily swap the chicken for lamb or ground turkey if you’re looking to change up the protein while keeping the Greek essence. Lamb adds richness, while turkey keeps things extra lean. If dairy isn’t part of your diet, use a coconut-based yogurt for the marinade and tzatziki – it offers the creaminess with a subtle tropical twist. Cauliflower rice can be replaced with finely shredded cabbage or even zucchini noodles for variety. Don’t love olives? Add artichoke hearts or roasted red peppers instead.

For an extra crunch, toss in some toasted pine nuts or sunflower seeds. And if you’re feeling indulgent, a drizzle of tahini or a spoonful of hummus takes this bowl to another level.

Serving and Pairing Suggestions

These Low Carb Greek Chicken Bowls are incredibly versatile. I like serving them warm for dinner, but they’re equally tasty cold as a refreshing lunch on a hot day. Pair with a side of lemony green beans or a quick cucumber-tomato salad dressed in red wine vinegar. You can also tuck the ingredients into low-carb pita wraps or lettuce cups for a fun twist.

If you’re enjoying these bowls for dinner, a chilled glass of dry white wine like Sauvignon Blanc complements the brightness of the lemon and herbs beautifully.

Storage and Reheating Tips

To keep things fresh, I recommend storing the components separately in airtight containers. The chicken and cauliflower rice can be stored together and will last up to four days in the fridge. Reheat them gently in the microwave or on the stovetop. Keep the tzatziki, cucumbers, and other toppings chilled and add them right before eating to maintain texture and flavor.

These bowls also freeze well if you skip the fresh toppings. Simply reheat and add freshly prepped vegetables and sauce when you’re ready to enjoy again.

FAQs

How do I keep Low Carb Greek Chicken Bowls from getting soggy?

Keep the hot and cold ingredients separate until serving. Store tzatziki and fresh veggies in a different container from the chicken and cauliflower rice.

Can I make Low Carb Greek Chicken Bowls dairy-free?

Absolutely. Use a dairy-free yogurt alternative for both the marinade and tzatziki. Coconut or almond-based yogurts work well.

What’s the best cut of chicken for Low Carb Greek Chicken Bowls?

Chicken thighs provide the most flavor and stay juicier, but chicken breasts are great if you prefer leaner cuts.

Are Low Carb Greek Chicken Bowls good for meal prep?

Yes! They store well, reheat easily, and keep their flavor. Just add the cold toppings right before eating.

Can I use store-bought tzatziki in Low Carb Greek Chicken Bowls?

Definitely. While homemade is fresher and customizable, store-bought tzatziki can save time and still taste delicious.

Related Recipe You’ll Like

If you’re a fan of these Low Carb Greek Chicken Bowls, you might also enjoy the Keto Hamburger and Broccoli Skillet. It’s a hearty, one-pan meal that sticks to your low-carb goals while delivering rich, comforting flavor.

Another delicious idea is the Light Lemon Basil Pasta Salad with Chicken. While not strictly low-carb, it’s fresh and protein-packed, and perfect for a lighter summer lunch.

Or explore the Greek Lemon Chicken Soup (Avgolemono) if you want a cozy, citrus-infused option with a similar flavor profile in a warm bowl format.

Don’t Forget to Save and Share!

If these Low Carb Greek Chicken Bowls made your day better, pin this recipe on your healthy meals board on Pinterest so you can come back to it anytime. Share it with a friend who’s always looking for easy low-carb ideas or post your bowl on Instagram and tag me – I’d love to see how yours turned out. Great food is meant to be shared, and this one’s worth spreading around!

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