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Keto Greek Chicken Bowls - Fresh, Flavorful, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs or breasts (thighs stay juicier)
  • Marinade: 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon red wine vinegar
  • 1.5 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt, 1/2 teaspoon black pepper
  • Cauliflower Base: 1 large head cauliflower (or 4 cups riced cauliflower)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Toppings: 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons fresh dill or parsley, chopped
  • Tzatziki (Keto-Friendly): 1 cup full-fat Greek yogurt
  • 1/2 cup grated cucumber, squeezed dry
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, finely grated
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste
  • Optional Add-Ons: Avocado slices, pepperoncini, extra lemon wedges

Method
 

  1. Make the marinade: In a bowl, whisk the olive oil, lemon juice, red wine vinegar, garlic, oregano, cumin, smoked paprika, salt, and pepper until emulsified.
  2. Marinate the chicken: Add chicken to the marinade and toss to coat. Cover and chill for at least 30 minutes (up to 8 hours). Longer marinating means deeper flavor.
  3. Prep the tzatziki: Mix Greek yogurt, grated cucumber (squeeze out as much water as possible), lemon juice, olive oil, garlic, dill, salt, and pepper. Chill to let flavors meld.
  4. Rice the cauliflower: Pulse cauliflower florets in a food processor until rice-like. Or use pre-riced cauliflower to save time.
  5. Cook the cauliflower: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add cauliflower rice, season with salt and pepper, and cook 5–7 minutes until tender but not mushy. Set aside.
  6. Cook the chicken: Heat a grill pan or skillet over medium-high. Cook chicken 5–7 minutes per side (thighs may need longer) until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
  7. Prep the toppings: Halve tomatoes, dice cucumber, slice red onion, halve olives, and crumble feta. Chop fresh herbs.
  8. Assemble the bowls: Start with a bed of cauliflower rice. Add sliced chicken, tomatoes, cucumbers, red onion, and olives. Dollop with tzatziki and sprinkle with feta and herbs.
  9. Finish and serve: Drizzle with a little olive oil and an extra squeeze of lemon. Season to taste. Enjoy warm or at room temperature.