Low Carb Greek Chicken Bowls

5 from 2 votes

These super flavorful and nutrient-packed Greek Chicken Bowls are low in carb, gluten free and super satisfying. They also make a great meal prep!

Course Main Course

Cuisine Greek

Keyword gluten free, grain free

Prep Time 15 minutes

Cook Time 10 minutes

Resting Time 1 hour

Total Time 1 hour 25 minutes

Servings bowls

Calories 512kcal

Author Amanda McGillicuddy

4 cups Spring mix or baby greens
1 cup Hummus (omit for keto) Store bought
4 ounces Feta
1 cup Cherry tomatoes Halved
½ Red onion Diced
1 Seedless cucumber Diced
½ cup Greek olives
½ cup Fresh basil Shredded
Additional extra virgin olive oil, red wine vinegar, salt and pepper For serving

Diced the chicken breast in to 1 inch cubes.
Mince garlic and juice ½ of the lemon.
In a gallon Ziploc bag, combine all ingredients for garlic chicken marinade. Add diced chicken to bag and seal. Shake until chicken is evenly covered and place in the refrigerator for 30-60 minutes. Will chicken marinates, prepare the rest of the recipe.
Once chicken has marinated, heat a large frying pan over medium heat. Remove chicken from the marinade and add to the pan. Allow chicken to cook on all sides until it is no longer pink in the middle, about 8-10 minutes. Remove from heat and set aside.

Grate ¼ cucumber using a cheese grater. You should have about 2 tbsp. of grated cucumber before squeezing the moisture out. Place the grated cucumber between several folded paper towels and squeeze out excess moisture, you may need to do this more than once.
Finely chop dill. Peel and mince garlic.
Add cucumber to a small mixing bowl along with remaining ingredients for sauce. Mix well and set aside.

Peel and dice ¼ of a red onion. Halve the cherry tomatoes. Dice 1 large cucumber (you can also use the remaining cucumber from the tzatziki). Shred the basil.
Fill a bowl with greens, add the veggies, olives, hummus, feta and chicken. Top with tzatziki sauce and drizzle any additional EVOO, red wine vinegar, salt or pepper you may want.