I made a Keto Greek Bowl with herbed chicken, crisp cucumber and tomato salad, sliced onions, creamy homemade tzatziki, and crumbled feta, and I’m excited to share the recipe.

Jump to Recipe

I get oddly excited about bowls that actually taste like they tried. This Low Carb Greek Chicken Bowl is one of those.

I love using boneless skinless chicken thighs because they stay juicy and actually grab onto whatever flavors you toss them with without drying out. The tang of full fat Greek yogurt gives a creamy note that somehow pulls the whole thing together.

If youre into Low Carb Living and want a Keto Greek Bowl that doesnt feel like punishment, this one will make you curious enough to try it again. Its bold, fresh, and totally satisfying.

Ingredients

Print Recipe (No Advertisments)

Rich in protein and fat for juiciness, keeps bowls satisfying and filling
adds healthy monounsaturated fats and silky texture, mild fruity flavor
Bright acidic tang, low cal, helps mellow richness and wakes everythings up
Pungent aromatic that boosts savory depth, small amounts add big flavor
Creamy high protein base for sauce, cooling and slightly tangy
hydrating, low carb crunch, adds freshness and subtle cooling contrast
Salty tangy crumble gives savory punch and adds some protein and fat
Briny fruity bites that amp savory notes, watch sodium if watching salt
Juicy slightly sweet acidity, brightens the bowl and balances richer elements

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs (about 700 g), i usually use thighs cause theyre juicier

3 tbsp extra virgin olive oil, divided

3 tbsp fresh lemon juice (about 1 large lemon), plus 1 lemon cut into wedges for serving

3 cloves garlic, minced, divided

1 tbsp dried oregano

1 tsp dried thyme

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp smoked paprika (optional)

1 cup full fat Greek yogurt

1/2 English cucumber, grated, excess liquid sqeezed out

1 tbsp chopped fresh dill or 1 tsp dried dill

1 tbsp extra virgin olive oil for the tzatziki

1 medium English cucumber, diced (for salad)

1 cup cherry tomatoes, halved

1/2 small red onion, thinly sliced

1/2 cup kalamata olives, pitted and halved

4 cups chopped romaine lettuce or 3 cups cooked cauliflower rice as a low carb base

3/4 cup crumbled feta cheese

1 tbsp red wine vinegar for the salad dressing

2 tbsp chopped fresh parsley or extra dill for garnish

Salt and black pepper, extra to season as needed

How to Make this

Print Recipe (No Advertisments)

1. Mix the marinade: in a bowl combine 2 tbsp extra virgin olive oil, 3 tbsp fresh lemon juice, 2 cloves minced garlic, 1 tbsp dried oregano, 1 tsp dried thyme, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika if you want it. Add the 1 1/2 lb boneless skinless chicken thighs, toss to coat and marinate 20–30 minutes or up to 2 hours in the fridge.

2. Make the tzatziki: grate 1/2 English cucumber, squeeze out the excess liquid with your hands or a towel, then stir it into 1 cup full fat Greek yogurt with 1 tbsp chopped fresh dill (or 1 tsp dried), 1 tbsp extra virgin olive oil, 1 clove minced garlic, salt and pepper to taste. Chill while you finish the rest.

3. Prep the salad: dice 1 medium English cucumber, halve 1 cup cherry tomatoes, thinly slice 1/2 small red onion and add 1/2 cup pitted and halved kalamata olives. Toss gently with 1 tbsp red wine vinegar, a pinch of salt and black pepper, set aside.

4. Prep the base: chop 4 cups romaine lettuce if using as the base, or cook 3 cups cauliflower rice until tender (about 5–7 minutes in a hot skillet), season lightly with salt and pepper. Either one works, cauliflower rice for lower carb.

5. Cook the chicken: heat 1 tbsp extra virgin olive oil in a skillet over medium-high heat. Remove chicken from the marinade, let excess drip off, then sear 5–7 minutes per side until browned and internal temp reaches 165 F. (Or grill over medium-high heat.) Don’t crowd the pan, work in batches if needed.

6. Rest and slice: transfer chicken to a cutting board, let rest 5 minutes so juices settle, then slice into strips or bite sized pieces.

7. Assemble bowls: divide the romaine or cauliflower rice between bowls, top with sliced chicken, a generous scoop of cucumber and tomato salad, a big dollop of tzatziki.

8. Finish and garnish: sprinkle 3/4 cup crumbled feta over each bowl, scatter extra kalamata olives if you like, and sprinkle 2 tbsp chopped fresh parsley or extra dill. Serve with lemon wedges and extra salt and black pepper on the side so people can adjust the seasoning.

9. Tips: squeeze the grated cucumber well so tzatziki stays thick, don’t overcook the thighs or they get dry, and if you want more char grill the chicken after marinating for extra flavor.

10. Serve right away and enjoy, leftover components keep well separately in the fridge for 2–3 days.

Equipment Needed

1. Large mixing bowl, big enough to marinate the 1 1/2 lb of chicken
2. Measuring cups and spoons, for oil, lemon juice, yogurt and spices
3. Box grater or microplane plus a clean kitchen towel or paper towel to squeeze the cucumber dry
4. Cutting board and a sharp chef knife, for veg and slicing the rested chicken
5. Large skillet or cast iron pan (or a grill if you prefer), for searing or grilling the thighs
6. Tongs and a spatula, to flip chicken and stir the cauliflower rice or salad
7. Instant read meat thermometer, to make sure chicken reaches 165 F
8. Serving bowls and a spoon or small ladle for the tzatziki and salad components

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can, but breasts dry out faster so pound them thin or watch cooking time closely and pull at 165°F (74°C). They’ll cook quicker than thighs, so start checking earlier.

Q: How long should I marinate the chicken? A: Minimum 30 minutes up to 12 hours in the fridge. Longer gives more flavor, but over 12 hours can change texture a bit, so try not to go past that if you can.

Q: My tzatziki gets watery, how do I fix it? A: Squeeze the grated cucumber really well with a towel or cheesecloth, and if needed, strain the yogurt for 15 minutes to make it thicker. Chill before serving so it firms up.

Q: What makes this recipe low carb? A: Use the romaine or cauliflower rice base instead of pita or grains, and skip any sugary dressings. Everything else is naturally low carb like olives, feta and cucumber.

Q: How long do leftovers keep and how should I reheat them? A: Store chicken and tzatziki separately in the fridge for 3 to 4 days. Reheat chicken in a skillet or oven until hot, adding a splash of olive oil so it stays juicy. Dont freeze the salad or tzatziki, they get soggy.

Q: Can I make this dairy free or vegan? A: You can swap Greek yogurt for a thick dairy free yogurt and skip the feta or use a vegan cheese. The flavor will change, but the marinade and veggies still work great.

Low Carb Greek Chicken Bowls Recipe Substitutions and Variations

Chicken thighs: swap for boneless skinless chicken breasts or turkey cutlets, theyre leaner so pound thin or marinate longer and watch they dont overcook (165°F internal temp).
Full fat Greek yogurt (tzatziki): use labneh or plain full fat sour cream, or for dairy free use unsweetened plain coconut or almond yogurt plus extra lemon, thin with a little olive oil if needed.
Kalamata olives: try Castelvetrano or pitted black olives for milder flavor, or use capers for a bright briny pop but cut back on added salt.
Romaine lettuce / cauliflower rice base: swap for shredded cabbage, baby spinach, or zucchini noodles (if using zoodles, saute briefly and squeeze out excess moisture so its not soggy).

Pro Tips

1) Pat the thighs dry and let them warm up a bit before cooking. If the surface is wet you wont get a good sear, so blot with paper towels and only let excess marinade drip off when you put them in the pan. Hot skillet, little crowding, and short batches = much better browning.

2) Don’t overmarinate the chicken. The lemon is great for flavor but the acid can make the meat mushy if left too long, so stick to about 20 minutes to 2 hours. If you need to prep way ahead, marinate overnight but reduce the lemon to a splash and add more just before cooking.

3) Make the tzatziki thicker and brighter. Squeeze the grated cucumber until it’s almost dry, and if your yogurt is runny, let it drain in a fine mesh for 15–30 minutes. Add a little lemon zest and taste for salt, garlic and dill after it chills so the flavors round out.

4) Keep components separate for leftovers and for peak texture. Store chicken, tzatziki and salad separately so lettuce or cauliflower rice doesnt go soggy. Reheat chicken gently in a skillet with a splash of olive oil instead of the microwave to keep it juicy.

Low Carb Greek Chicken Bowls Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made a Keto Greek Bowl with herbed chicken, crisp cucumber and tomato salad, sliced onions, creamy homemade tzatziki, and crumbled feta, and I'm excited to share the recipe.

Servings

servings

Calories

675

kcal

Equipment: 1. Large mixing bowl, big enough to marinate the 1 1/2 lb of chicken
2. Measuring cups and spoons, for oil, lemon juice, yogurt and spices
3. Box grater or microplane plus a clean kitchen towel or paper towel to squeeze the cucumber dry
4. Cutting board and a sharp chef knife, for veg and slicing the rested chicken
5. Large skillet or cast iron pan (or a grill if you prefer), for searing or grilling the thighs
6. Tongs and a spatula, to flip chicken and stir the cauliflower rice or salad
7. Instant read meat thermometer, to make sure chicken reaches 165 F
8. Serving bowls and a spoon or small ladle for the tzatziki and salad components

Ingredients

1 1/2 lb boneless skinless chicken thighs (about 700 g), i usually use thighs cause theyre juicier
3 tbsp extra virgin olive oil, divided
3 tbsp fresh lemon juice (about 1 large lemon), plus 1 lemon cut into wedges for serving
3 cloves garlic, minced, divided
1 tbsp dried oregano
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika (optional)
1 cup full fat Greek yogurt
1/2 English cucumber, grated, excess liquid sqeezed out
1 tbsp chopped fresh dill or 1 tsp dried dill
1 tbsp extra virgin olive oil for the tzatziki
1 medium English cucumber, diced (for salad)
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/2 cup kalamata olives, pitted and halved
4 cups chopped romaine lettuce or 3 cups cooked cauliflower rice as a low carb base
3/4 cup crumbled feta cheese
1 tbsp red wine vinegar for the salad dressing
2 tbsp chopped fresh parsley or extra dill for garnish
Salt and black pepper, extra to season as needed

Directions

Mix the marinade: in a bowl combine 2 tbsp extra virgin olive oil, 3 tbsp fresh lemon juice, 2 cloves minced garlic, 1 tbsp dried oregano, 1 tsp dried thyme, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika if you want it. Add the 1 1/2 lb boneless skinless chicken thighs, toss to coat and marinate 20–30 minutes or up to 2 hours in the fridge.
Make the tzatziki: grate 1/2 English cucumber, squeeze out the excess liquid with your hands or a towel, then stir it into 1 cup full fat Greek yogurt with 1 tbsp chopped fresh dill (or 1 tsp dried), 1 tbsp extra virgin olive oil, 1 clove minced garlic, salt and pepper to taste. Chill while you finish the rest.
Prep the salad: dice 1 medium English cucumber, halve 1 cup cherry tomatoes, thinly slice 1/2 small red onion and add 1/2 cup pitted and halved kalamata olives. Toss gently with 1 tbsp red wine vinegar, a pinch of salt and black pepper, set aside.
Prep the base: chop 4 cups romaine lettuce if using as the base, or cook 3 cups cauliflower rice until tender (about 5–7 minutes in a hot skillet), season lightly with salt and pepper. Either one works, cauliflower rice for lower carb.
Cook the chicken: heat 1 tbsp extra virgin olive oil in a skillet over medium-high heat. Remove chicken from the marinade, let excess drip off, then sear 5–7 minutes per side until browned and internal temp reaches 165 F. (Or grill over medium-high heat.) Don’t crowd the pan, work in batches if needed.
Rest and slice: transfer chicken to a cutting board, let rest 5 minutes so juices settle, then slice into strips or bite sized pieces.
Assemble bowls: divide the romaine or cauliflower rice between bowls, top with sliced chicken, a generous scoop of cucumber and tomato salad, a big dollop of tzatziki.
Finish and garnish: sprinkle 3/4 cup crumbled feta over each bowl, scatter extra kalamata olives if you like, and sprinkle 2 tbsp chopped fresh parsley or extra dill. Serve with lemon wedges and extra salt and black pepper on the side so people can adjust the seasoning.
Tips: squeeze the grated cucumber well so tzatziki stays thick, don’t overcook the thighs or they get dry, and if you want more char grill the chicken after marinating for extra flavor.
Serve right away and enjoy, leftover components keep well separately in the fridge for 2–3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.