These Greek Chicken Bowls are loaded with so much flavor. It’s a low carb meal you will want to make again and again.
Greek Chicken Bowls
This low carb lunch consists of marinated Greek chicken, homemade Tzatziki sauce, cauliflower rice, cucumbers, cherry tomatoes, red onion, kalamata olives, pepperoncini peppers, and feta cheese.
Cauliflower Rice
I don’t recommend frozen cauliflower rice. It typically tastes mushy and soggy. Look for cauliflower rice in the produce section, or better yet, make your own caulifower rice in your food processor. I actually like to keep the caulifower pieces in slightly bigger pieces, about twice the size of what store-bought cauliflower rice usually is. This way it still keeps a little more texture to it when it is cooked and you can get it browned a little on the outside without getting it mushy.
Don’t overcook the cauliflower rice. The texture is better when it still has a hint of crispness to it.
Meal Prep and Make Ahead
All components of this recipe can be made in advance. Store each componenet separately. Then it will only take minutes to throw together lunches during the week. Because trust me, you are going to love these chicken bowls so much, you will want to eat one every day of the week.
You can either eat the bowls cold or warm the cauliflower rice and chicken.
To Do In Advance
- Marinate the chicken (1 to 4 hours is best).
- Cook the chicken. Can be refrigerated for up to 5 days once cooked.
- Make the Tzatziki Sauce– can be refrigerated for up to 5 days.
- Cook the cauliflower rice. Can be refrigerated for up to 5 days.
- Chop up the cucumber, tomatoes, red onion, and pepperoncini peppers and refrigerate.
I love these containers for meal prep. They keep everything neat and organized in the kitchen.
Recipe Tip
If you aren’t looking to eat low carb, you can serve these chicken bowls with white rice.
More Healthy Lunch Recipes
- Mexican Tuna Salad
- Chicken, Bacon, and Avocado Salad with Honey Mustard Vinaigrette
- Buffalo Shrimp Lettuce Wraps
- Tomato Tuna Melt
Greek Chicken Bowls
These Greek Chicken Bowls are loaded with so much flavor. It's a low carb meal you will want to make again and again.
Ingredients
Marinade
- 2 boneless, skinless chicken breasts
- ½ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon dry mustard
- ½ teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried dill
Tzatziki Sauce
- 1 cup plain Greek yogurt
- ½ cup grated cucumbers
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill
- 1 garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
Remaining Ingredients
- 1 tablespoon olive oil
- 12 ounces cauliflower rice
- ¼ teaspoon garlic salt
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- ⅓ cup diced red onion
- ⅓ cup sliced pepperoncini peppers
- ⅓ cup Kalamata olives
- ¼ cup crumbled feta cheese
Instructions
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Combine all marinade ingredients in a large ziptop bag. Add chicken, seal bag, and gently shake to coat evenly.
Refrigerate for 1 to 4 hours.
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Make the Tzatziki Sauce first so the flavors have time to blend.
Stir together all Tzatziki ingredients in a bowl. Cover and refrigerate.
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Heat a large skillet over medium-high heat and add a drizzle of olive oil.
Remove chicken from marinade and cook for 4 to 5 minutes per side or until cooked through. Set aside.
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add cauliflower rice. Season with garlic salt and add pepper to taste. Cook just long enough that it starts to soften. Remove from heat.
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To serve, place cauliflower rice in the bottom of a bowl. Slice the chicken and place it, the cucumbers, tomatoes, red onion, pepperoncini peppers, and kalamata olives on top. Spoon Tzatziki sauce on top. Serve.
Recipe Notes
If you have time, let the chicken sit at room temperature for 20 minutes before you cook it and it will cook more evenly.
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