Low Carb Greek Chicken Bowls
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
Y’all asked and I delivered! I’ve been seriously hoarding this recipe and making it for my family for months now. Ooops! It’s one of my favorite dinner recipes and I have no idea why I haven’t posted it until now! Sorry for hoarding this gem of a recipe for so long!
These low carb and keto Greek Chicken Bowls are the best!! They have so many fresh, delicious flavors and are super filling! You won’t even miss the carbs. I’m not kidding. Truth be told, I don’t actually eat low carb anymore, but I do like to eat low-ish carb sometimes and this is the perfect dinner, even if you’re a carb lover. I don’t even notice that there isn’t rice or anything like that involved in the meal.
If you like to meal prep this recipe is perfect because it is SO good as leftovers. The salad and tzatziki really get better overnight, so the flavors are even better the next day!
When I make this recipe for my family I make it with organic dairy. We really don’t eat that much dairy, but this is one of the dinners that I just like the dairy version better and I feel like it’s worth the dietary splurge, so to speak.
That being said, you can very easily make this recipe dairy-free, paleo, and Whole30-friendly by using a dairy-free yogurt like a cashew or almond yogurt! You can make your own by using a recipe like this one or purchase something Kite Hill’s Plain Unsweetened Greek Yogurt made from almonds! YUM!! I would avoid coconut yogurt because the coconut flavor might not be the best in this recipe.
You will also want to either omit the feta cheese or you can make your own dairy-free feta using Urban Cheesecraft’s feta cheese making mix! Yes, you can make your own dairy-free and paleo feta cheese in under 30 minutes!!! How cool is that? But if you’re not feeling overly ambitious, I PROMISE, even without the cheese, the dairy-free version of this recipe is still super tasty!!
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Low Carb Greek Chicken Bowls
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
Ingredients
- Greek Chicken
- 1.75 lb organic chicken thighs
- 1 Tbsp organic grass-fed butter ghee, or avocado oil
- 1.5 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp sea salt
- 1/2 tsp dried California lemon peel
- 1/4 tsp freshly ground black pepper
- 1 pinch cayenne pepper
- Lemon wedges for serving
Tzatziki
- 16 oz organic nonfat Greek yogurt see dairy-free options in notes above
- 1/3 cup diced peeled cucumber (I use English cucumbers)
- 1/3 cup dill leaves finely chopped
- 1/4 cup mint leaves finely chopped
- 1 large clove garlic pressed or very finely minced
- 3/4 tsp sea salt
Greek Salad
- 2 English cucumbers chopped (can also use 3 medium-sized regular cucumbers)
- 2 cups grape tomatoes halved
- 1/2 large red onion diced
- 1 cup pitted kalamata olives
- 2 lemons juiced
- 2 Tbsp kalamata olive brine from the jar of olives
- 3/4 tsp sea salt reduce to 1/2 tsp if sensitive to salt
- 6 oz feta cheese cut into small cubes (see notes above for dairy-free options)
Instructions
- Greek Chicken
- Pat chicken thighs dry with paper towels.
- Heat skillet. Melt butter in a large skillet over medium-low heat.
- Season chicken. While pan is heating up, combine all spices in a small bowl and then sprinkle them over the chicken thighs, making sure to coat all sides.
- Cook chicken. When pan is hot, add chicken thighs and cook for 15-17 minutes per side (30-35 minutes total) or until cooked through. Make sure the pan is nice and hot before adding the chicken. In order to get a nice crispy outside, do not touch the chicken once it is in the pan. Only move it when flipping that one time. Keep in mind that every stovetop and pan combination cooks a little differently. So you may need to reduce your heat to low or increase it to medium to cook the chicken. Please use your best judgement so as to not over- or undercook the chicken.
- Make tzatziki and salad. While chicken is cooking you can prep and make the tzatziki and Greek salad.
- Allow to rest. Remove chicken thighs from heat once they are cooked through and place on a cutting board. Allow to rest for about 5 minutes, then slice against the grain.
Tzatziki
- Combine all ingredients in a medium-sized mixing bowl. Mix well.
- Cover and refrigerate.
Greek Salad
- Combine all ingredients except feta cheese in a large mixing bowl and gently mix.
- Add feta and very gently mix to combine.
- Set aside.
Build Your Bowl!
- Assemble the bowls by filling each with the Greek salad, topping with chicken and tzatziki, then garnishing with a slice of lemon to squeeze over the chicken and a little sprig of dill if you're feeling fancy.
- Enjoy!
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Notes
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Did you enjoy the recipe? Let me know and leave a review in the comments section below! xx Kit
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