Description
This delicious Low Carb Greek Chicken Bowl brings the vibrant, sun-drenched flavors of the Mediterranean straight to your family dinner table. Bursting with freshness and perfect for meal prep, it's highly adaptable and nutrient-dense, suitable for a keto-friendly diet.
Ingredients
1.5 lbs Chicken Breast (boneless, skinless)
1/4 cup Extra Virgin Olive Oil
4 cups Cauliflower Rice (fresh or frozen)
1 large English Cucumber (diced)
1 cup Cherry Tomatoes (halved)
3 cloves Fresh Garlic (minced)
1 tablespoon Dried Oregano
1 large Lemon Juice and Zest
1/2 cup Kalamata Olives (pitted)
1/2 cup Feta Cheese (crumbled)
1/4 cup Red Onion (thinly sliced)
1 teaspoon Raw Honey or Monk Fruit (optional)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, oregano, and a pinch of salt and pepper. Slice the chicken breasts into bite-sized pieces and toss them in the marinade. Let the flavors meld for at least 15 minutes, or up to 2 hours in the refrigerator
- Prepare the Veggie Mix: While the chicken marinates, chop your cucumbers, tomatoes, and red onions. In a small bowl, toss them with a drizzle of olive oil and a squeeze of lemon to create a simple salsa for your Low Carb Greek Chicken Bowl
- Cook the Chicken: Heat a large skillet over medium-high heat with a splash of avocado oil. Add the chicken pieces in a single layer. Sear the chicken for 5 to 6 minutes per side until golden brown and cooked through
- Sauté the Cauliflower Rice: Remove the chicken from the pan and set it aside. In the same skillet, add the cauliflower rice. Sauté for 3 to 5 minutes until tender but not mushy. Season with a little salt and a touch of lemon juice
- Assemble the Bowls: Take four bowls and divide the cauliflower rice evenly among them. Top each bowl with a generous portion of cooked chicke
- Add the Toppings: Arrange the cucumber and tomato mixture, Kalamata olives, and sliced red onions on top of the Low Carb Greek Chicken Bowl
- Final Flourish: Sprinkle crumbled feta cheese over the top and garnish with fresh parsley if desired. Serve immediately and enjoy
Notes
If you are using frozen cauliflower rice, make sure to cook it until all excess moisture evaporates.
You can freeze the cooked chicken for up to two months, but do not freeze the assembled bowl.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg