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.