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Low Carb Keto Greek Chicken Bowls

Low Carb Keto Greek Chicken Bowls

Delightful and fuss-free Low Carb Keto Greek Chicken Bowls offer vibrant, fresh flavors while adhering to a ketogenic lifestyle. A nutritious and satisfying meal perfect for busy weeknights or meal prep. This recipe is your go-to for a healthy, quick, and incredibly tasty meal solution that is both beginner-friendly and packed with flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinate Time 10 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and freshly ground black pepper to taste
Greens and Vegetables
  • 4 cups chopped romaine lettuce or baby spinach
  • 1 cup chopped cucumber
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped red onion
  • 1/4 cup cherry tomatoes halved (optional, for a touch of sweetness)
Lemon-Tahini Dressing
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1-2 tablespoons water to reach desired consistency
  • 1 clove garlic minced
  • salt to taste

Equipment

  • Medium Bowl
  • Large Skillet or Grill Pan
  • Small Bowl

Method
 

  1. In a medium bowl, combine the bite-sized chicken pieces with 2 tablespoons of olive oil, dried oregano, dried dill, garlic powder, onion powder, salt, and pepper. Toss well to ensure each piece of chicken is evenly coated. Let it marinate for at least 10 minutes while you prepare the other components, or longer for deeper flavor.
    1.5 lbs boneless, skinless chicken thighs or breasts, 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, salt
  2. Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for about 5-7 minutes per side, or until the chicken is cooked through and nicely browned with some slightly crispy edges. Once cooked, remove from the skillet and set aside.
  3. While the chicken is cooking or resting, whisk together the tahini, fresh lemon juice, 1 tablespoon of olive oil, minced garlic, and salt in a small bowl. Gradually add 1-2 tablespoons of water, whisking continuously, until the dressing reaches a smooth, pourable consistency. Adjust lemon juice and salt to your preference.
    1/4 cup tahini, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 clove garlic, salt, 1-2 tablespoons water
  4. Divide the chopped romaine lettuce or baby spinach among your serving bowls. Top each bed of greens with the cooked Greek chicken.
    4 cups chopped romaine lettuce or baby spinach, 1.5 lbs boneless, skinless chicken thighs or breasts
  5. Artfully arrange the chopped cucumber, Kalamata olives, crumbled feta cheese, chopped red onion, and halved cherry tomatoes (if using) over the chicken.
    1 cup chopped cucumber, 1/2 cup Kalamata olives, 1/2 cup crumbled feta cheese, 1/4 cup chopped red onion, 1/4 cup cherry tomatoes
  6. Generously drizzle the prepared lemon-tahini dressing over each bowl. Serve immediately for a burst of fresh, healthy flavor.

Notes

Store components separately for optimal freshness. Chicken lasts 3-4 days, vegetables 3-4 days, feta in original packaging, dressing up to a week. Reheat chicken gently. Avoid reheating assembled bowls.