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Low Carb Greek Chicken Bowls

  • gluten-free Gluten-Free
  • dairy-free Dairy-Free
  • paleo Paleo
  • low-carb Low Carb
  • keto Keto
  • whole30 Whole30
This delicious low carb and keto dinner recipe can be made in just 40 minutes and packs a punch with delicious Greek flavors and textures! You won't even miss the carbs. This recipe is perfect for meal prep and can easily be made dairy-free, paleo, and Whole30!
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 servings

Ingredients  

  • 1.75 lb organic boneless 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!

Notes

To cut down on prep/cooking time, make sure to start cooking the chicken and then prep the rest of the ingredients for the tzatziki and Greek salad while it's cooking. The total cook time for the chicken is about 30 minutes plus the 5 minute resting time, so this should give you plenty of time prep and make everything else! 🙂
Author: Kit